A few kilometers from L'Aquila, there is a plateau named Navelli which can be considered the European capital of crocus sativus, the flower from which saffron is made, because of its first-rate quality, which makes it sought after by chefs throughout the world.
That being said, these are some of the typical gastronomic temptations to be found in the area: the "cannarozzetti" (hand made pasta) with ricotta and safron; the maccheroni alla chitarra (hand made egg pasta cut with the aid of an indispensable utensi lalways to be found in Abruzzo kitchens: the "chitarra"; it produces thin spaghetti with a square section).
Other typical dishes are: the chicken galantine with safron, the lamb casserole, and the crespelle (a kind of crepes).
All of these classical specialties are to be found in a historic restaurant "Le Tre Marie" (via Tre Marie, 9 L'Aquila), named so after a glass mosaic reminiscent of an ancient holy painting hosted in a church nearby.
Another excellent restaurant is Elodia (in Camarda, along the Strada Statale 17 bis del Gran Sasso). Sheep feature largely in the local cuisine which also includes a dish called agnello cacio e uova- "lamb with cheese and eggs" - in which the meat is sauteed with white wine and then with beaten eggs and grated local cheese.
A third name i would reccommend is: Antiche Mura (via XXV Aprile, 2 in L'Aquila). Here excellent are the "ventricina di Crognaleto" (a salami spread) and "salame schiacciato aquilano, together with the pecorino di Farindola, which testifies of the local sheep farming tradition.
As for desserts, try the torrone aquilano (nougat from Aquila), the ferratelle (wafers) and corone alla frutta.
That being said, these are some of the typical gastronomic temptations to be found in the area: the "cannarozzetti" (hand made pasta) with ricotta and safron; the maccheroni alla chitarra (hand made egg pasta cut with the aid of an indispensable utensi lalways to be found in Abruzzo kitchens: the "chitarra"; it produces thin spaghetti with a square section).
Other typical dishes are: the chicken galantine with safron, the lamb casserole, and the crespelle (a kind of crepes).
All of these classical specialties are to be found in a historic restaurant "Le Tre Marie" (via Tre Marie, 9 L'Aquila), named so after a glass mosaic reminiscent of an ancient holy painting hosted in a church nearby.
Another excellent restaurant is Elodia (in Camarda, along the Strada Statale 17 bis del Gran Sasso). Sheep feature largely in the local cuisine which also includes a dish called agnello cacio e uova- "lamb with cheese and eggs" - in which the meat is sauteed with white wine and then with beaten eggs and grated local cheese.
A third name i would reccommend is: Antiche Mura (via XXV Aprile, 2 in L'Aquila). Here excellent are the "ventricina di Crognaleto" (a salami spread) and "salame schiacciato aquilano, together with the pecorino di Farindola, which testifies of the local sheep farming tradition.
As for desserts, try the torrone aquilano (nougat from Aquila), the ferratelle (wafers) and corone alla frutta.
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