Fish, onion, oil, basil, garlic, celery: these are the flavours of our cooking.

Here are some tipical dishes of Termoli:

• "Brodetto di pesce", a tipical fish soup.
• "Pasta alla chitarra" (so called because of the shape of the instrument used to make it) o linguine flavoured with ragù of red mullets.
• "I fesille"  – a kind of pasta 
• Cuttle-fish with beans.
• "Pulepe ’npregatorie" – octopus cooked in olio, water and onion, without salt.
• "Triglie alla ‘ngorde" - red mullets
• "I trejjezzole" (very small red mullets) fried or in soup.
• U pappòne – bread with tomatoes and fish.
• Croquettes of fish 
• Fried fish.
• ‘A mertiscene
• "Pasta col sugo delle pelose" (pelose are a kind of crabs).
• Maruzzelle - sea snails.
• Small red mussels, roasted and flavoured with oil, garlic and parsley.
• I pulepe arrecciate. Octopus.
• Cappesante gratinate. Edible mussels
• ‘U scescille – croquettes of bread, cheese, salt, flavoured with oil, tomatoes, onions.
• I tarallini- Weeding biscuits 
• I taralli di Pasqua. Sweet bread.
• ‘ I scarpelle di Natale – Bread fried.
• ‘I cacate de ciavele – small balls of pasta, fried and covered with honey.
• ‘A chetarre arracanate.
• Many salads with edible mussels.