Spaghetti looks like long and thick spaghetti. The local grandmother made balls with water, eggs and "soft" flour (or a mixture of soft flour and hard flour). Dig a hole in the dough, then pull the dough into a long and uneven "necklace", cut it to the desired length, and then cook it. It may look like all kinds of ordinary spaghetti, but because of its thickness and different flour, this kind of spaghetti has a unique texture and taste.

In order to respect this tradition, it is necessary to serve duck tomato sauce (Italian Sugo di Papera), which is a very simple but delicious sauce. The method is to stew duck slices in olive oil, then add tomatoes and simmer for several hours, if possible, all morning. In some towns, this sauce can be different, made of castrated mutton and beef, and even eel meat. The latter also fishes in the same Fino River, but it is not common now.

The town of Elise in Pescara province is the best choice for this kind of pasta. Every August, there will be a small town festival to celebrate this dish, so if you happen to be in abruzzo in August, you must attend this festival and try this "mugnaia". You can find it all year round in local restaurants and "agriturismi" (a restaurant that only uses local products), or in some grannies' homes in the Fino Valley. If you move a few kilometers away, it is impossible to find it.

Abruzzo cooking also provides more relatively unknown dishes, which are mentioned too much in this answer. Most of them are only found in one or two towns.

Another good example is "Arrosticini" (which has become more and more popular in Italy and abroad recently): castrated mutton skewers are placed on charcoal and barbecued in a special long and thin barbecue way called "fornacella". This may sound a little heavy, but once you try the first one, you can't stop eating. In fact, people in abruzzo consume so many sheep that they need to import them from Irish, French and even Argentine.

Some examples:

"Chitarra Allah teramana" or "Chitarra Conle Pallotte": Teramo-style guitar pasta, shaped like a guitar, served with tomato sauce and hand-rolled meatballs: Pallotte.

"Salsicce sott 'olio": Pork sausage cured in oil. Sausage sauce is high in fat. During the months of preservation, the fat was chemically treated to produce a unique taste. Because they remain soft, they are usually cut and coated on slices of bread or Italian toast.

Parosso: Rough bread. A sweet bread produced in pescara is shaped like corn flour bread of poor farmers. Pale yellow corn flour is made of egg yolk, burnt skin and a layer of chocolate, while hard almond flour. How delicious!