Abbuoti or torcinelli involtini: (envelopes) of lamb intestines filled with chopped liver, sweetbreads, hardboiled egg and baked.
Baccalá alla cantalupese: salt cod cooked with peppers, capers, black olives, grapes, garlic.
Calcioni di ricotta rustici: rounds of pasta dough filled with ricotta, provolone and prosciutto fried in olive oil, often part of a fritto misto.
Lepre a ciffe e ciaffe: hare cooked in a marinade of vinegar and wine with plenty of herbs.
Panettoncino di mais: spongy corn-flour cake with chocolate.
Pezzata: ewe stewed with tomato, onion, rosemary and hot peppers.
Picellati: pastries filled with honey, nuts and grapes.
Pizza con le foglie: corn flour flatbread baked with wild greens; pizza e minestra is a soup of pork broth and field greens with the pizza crumbled into it.
Polenta maritata: slices of cornmeal fried in oil with garlic, layered with a filling of red beans and peperoncini and baked in the oven, a specialty of Isernia.
Zuppa di ortiche: soup of early spring nettle sprouts cooked with tomato and bacon.
