Gastronomy
Second courses: cheeses

Cheeses and products
from sheep and goat's milk

Local sheep's cheese, mature or fresh (mountainous area).

Roman sheep's cheese, lengthy maturing, strong taste (L'Aquila mountain area).

"Ricotta" (cottage cheese) and "cacio marcetto" (rotten), (mountainous area). Goat's cheeses of a shorter maturing, are usually eaten fresh and can be found where there are the goat breeding farms on the east side of the Majella (Fara S. Martino, Pennapiedimonte) and in the upper Vasto.

Cow's cheese

"Caciecavalle", caciocavallo (strong cheese from Southern Italy) (Pescocostanzo, National Park, Roccaraso, Rivisondoli, etc.).

Cottage cheese and cacio (regionally widespread).

Mozzarelle (Rivisondoli, Majella, from Teramo and Lanciano, L'Aquila and surroundings). Mozzarelle weathered (Lanciano, L'Aquila and surroundings).

Giuncatina (junket) or "Quaijate", fresh cheese, hardly curdled with or without salt.

Main

First courses

Meat

Cheeses

Other
second courses

Alternative
second dishes

Fish specialities

Cakes

Drinks and wines