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Italians like to eat multi-course meals. The primo is usually a pasta or rice dish, or a minestra. The secondo is often a meat dish or vegetarian entree. In Abruzzo, meat and poultry is not limited to beef, pork, chicken, and turkey, as in most of the modern western world. Here, rather, fine delicacies range from pigeon to wild boar to venison, and there is much focus on the age of the lamb, beef, and pork. Certain dishes are prepared with very young lamb, while others are especially created using adult sheep meat. The variety of dishes is never-ending.
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Melanzane alla parmigiana - Adriatic Aubergine Parmesan
Stuffed Chicken - Pollo ripieno
Lamb Stew - Spezzatino di Agnello
Pallotte cace e ova
Costolette di Agnello - Grilled Lamb Ribs
Stuffed Eggplant or Aubergine
 
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