
Among the typical preparations, widespread are broths and soups; traditional of the festivals is the stracciatella (beaten egg with grated cheese, salt, lemon juice and nutmeg in chicken broth). Fresh pasta, made with water and flour or with eggs, is used asciutta with mixed meat or porcini mushroom sauces, or for soups. Second courses vary from boiled meat, to baked or barbecued meat, mainly pork, but also chicken, lamb and feathered game. In some areas, sheep with sauce, coratella with onion, scalded lamb and sheep's kebabs are also common.