Among the confectionery specialties, a special mention should be made of Parrozzo, a modern version of the ancient "rough bread" prepared by farmers with maize. The confectionery vocation of Luigi D'Amico and the inspiration of Gabriele D'Annunzio, who created the name, are at the origin of this delicious cake in which the yellow of the corn is reproduced from the eggs of the dough, the dark of the baking in a wood oven is evoked by the chocolate cover and the flour of fine almonds gives a touch of bitter sweetness that makes it inimitable.