Abruzzese cuisine has many souls, given the variety of the territory and the cultures that coexist in it. Suppose we are in the hinterland of the Region, on the one hand. In that case, we have the evolution of agro-pastoral cuisine that of farmers and "poor" shepherds of the mountain and foothills areas made of simple and tasty dishes of sheep meat soups and soups, cheeses and aromatic herbs, on the other there is the "cultured and bourgeois" of Teramo, capable of enhancing primary flavours with more complex preparations: timbale of scrippelle; "Mazzarelle"; "virtue". On the other hand, if we move along the coast, we find a less evocative cuisine, but not for this less important: the so-called marinara cuisine. Along the one hundred and thirty kilometres of coastline, it declines the variety of fish with simplicity and flavour, going to marry the heritage of vegetables and vegetables of the hills close to the coast.