Seasoned pasta with sauce of tomato, fried eggplants, basil and salty ricotta

With toasted bread crumb, oil and anchovies

With the cabbages, intensely cultivated in the Acese

With the black of the cuttlefishes united to the juice of tomato.

Seasoned with base gravy of oil of olive, lemon, parsley, garlic and pepper or aromatic grasses

That is the anchovies cooked in thousand ways (fried, raw and salad, roasts etc.).

Rollè stuffed with lard, eggs he/she read, cheese, cipolletta, pepper etc. and cooked in the juice of tomato

Full pizza bread typical of the Christmas parties

Fried and stuffed with tuma and anchovies.

You gets forging the marzipan in greedy sculptures by the various forms: fruit, fishes, rag dolls etc.

The ricotta, that is a very diffused product in the Acese (where different farmhouses, in the country, they still serve her/it warm, in the serum, to the customers), you/he/she is cleverly worked and used in confectionery - but few in the summer months, because of it perishable - to get dainty cannoli and the inevitable cancelled Sicilian.

They are famous, thanks above all to the mastery of the pastry cook of the ancient firm Costarelli, that enriches them with whipped cream, fresh fruit, fused chocolate, pistachios and filberts minced etc. and they serve them in great cups which it is a lot of difficulty to withstand, accomplice the magnificent scenery of the plaza of the Cathedral, on which the confectionery, that is destination of a real pilgrimage in the evenings in summer, looks out upon.