For 6 servings:

200 grs white flour, 1 whole egg, lemon juice, 50 grs butter or lard , salt. 200 grs cottage cheese, 50 grs diced ham, 50 grs diced smoked scamorza (unfermented cheese), 1 egg yolk, pepper,salt, a handful of minced parsley, oil.

Blend all the stuffing ingredients in a tureen. Sieve the flour in a cone on a tray; dig a hole in the centre and put the egg, lard, salt and lemon juice, mix thoroughly and spread in a thin layer.
Put the stuffing in small separated amounts on half layer, cover with the second half and seal around; cut several discs with a glass or a little mould.
Fry the calcioni in hot oil and drain them when golden brown on both sides.

The greasy taste needs a young but bodied red of the area like a Sangiovese delle Marche or a Rosso del Conero or a Cerasuolo d’Abbruzzo.

Agnello con Olive (Lamb with olives)

For 4 servings:

12 lamb chops (abt. 1 kg), 150 grs black olives (stoned), 1 red chilli, lemon juice, oregano, flour,7 tablespoons olive oil, salt.

In an earthen pan, warm the oil with the chilli, discard this last one, put the chops lightly floured and brown on both sides at a brisk fire. Salt and add the minced olives, oregano and lemon juice. Bring to proper cooking and serve very warm.

The suggested wines are strong southern reds like the Aglianico del Vulture or the Negroamaro di Puglia or a Montepulciano d’Abbruzzo.

Cassata sulmonese (Cassata cake Sulmona-style)

For 6-8 servings:

200 grs of sponge-cake, 200 grs butter (or margarine), 150 grs icing sugar, 4 egg yolks, 60 grs bitter cocoa, 70 grs almond toffee, 50 grs nougat, 50 grs bitter chocolate, herbal liqueur “Centerbe”, cherries in alcohol.

Break separately into small pieces the toffees, nougat and chocolate. In a tureen stir the butter with a wooden spoon, adding the icing sugar, the egg yolks, always stirring. Split the mixture in three parts; to the first one add, always stirring, the sieved cocoa; to the second one the nougat and the chocolate; to the third one the almond toffee.
Put a spoonful of each compound in a bowl, mix and keep aside. Slice horizontally in 4 slices the sponge-cake, put one on a plate, spray with liqueur, spread with one of the creams and keep adding layers, alternating with a cream and sponge-cake always sprayed with liqueur.
Cover the last layer of sponge-cake with the mixed creams and put in fridge; before serving, decorate with the cherries.

The sweetish taste will be better matched by a sweet strong alcoholic wine like a Moscato di Pantelleria or a Zibibbo di Marsala or a Malvasia delle Lipari.