The traditional cuisine of this province is affected by the close distance between sea and mountains, thus giving life to dishes of sea and land dishes. Among the dishes are the pecorino “marcetto”, a cheese produced in the hinterland, strong smell and spicy flavor, color gold; the “ventricina” of Teramo, a meat especially fat, spreadable, spicy flavor, typical of the mountain area and hilly; the Millefiori mountain honey. The area is also famous for the truffle of the Laga, in the version of black truffles, both white. As for the latter stand out the “arrosticini” of sheep, composed of small cubes of lamb and the ‘ndocca ‘ndocca, a recipe based on pork. While, mazzarelle are characteristic of rolls made of lamb entrails that are wrapped on lettuce leaves. Among the seafood dishes you can taste the seafood appetizer “alla giuliese” traditionally of Giulianova, composed of shrimp, squid, clams and soles. Do not miss the cod that is cooked with oil, onion, spices, chestnuts, walnuts and raisins. For the sweet tooth to taste as sweet are the Bocconotti, delicious pastries made with pastry, the inside of which consists of grape jam, candied citrus peel, cinnamon, almonds and minced, grated rind of one lemon, chocolate into small pieces. Excellent wines such as Montepulciano d’Abruzzo, Trebbiano d’Abruzzo, the Controguerra and the Colli Abrutini.