The culinary tradition of this province has always maintained a strong connection with the traditions of the inland areas and the tradition of the coastal zone. Among the first courses include “spaghetti alla chitarra”, a type of egg pasta, produced by a typical wooden tool called just “chitarra” (guitar), and the “sagne”, feature pasta, made of water, flour and salt, shaped strip. Regarding the main disches, there is the porchetta, the “turcenelle” or goat offal stew and cooked with the addition of very hot peppers. Then there is the rabbit “of Chieti”, stuffed with ham slices and kebabs sheep. The most famous fish dishes is the “ortonese anchovies” and the “cuttlefish sanvitese”; while among the cheeses we mention the sweet and spicy Guardiagrele provolone, ricotta and pecorino. For the sweet tooth there are Pizzelle, the “Sise delle Monache” also called “Three Mountains”, sweets made of two layers of soft sponge cake, alternating with a layer of custard, the Bocconotti, pie pastry stuffed with chocolate, honey, jam or custard, nougat with dried figs and the famous” black pudding of chetina”, made from pig’s blood filtered, must, cinnamon, chocolate and pine nuts. Excellent wines from Abruzzo as the red Montepulciano d’Abruzzo, the white Trebbiano and Cerasuolo d’Abruzzo, not forgetting the famous Amaro Abruzzese.