Laura Gray, Associazione Italiana Sommelier in Montalcino, says typical inland Abruzzo cuisine relies heavily on mignon and hot peppers. She suggests Agnello Casce e Ova.

Don Pintabona, accomplished Chef and Author of The Shared Table suggests three delicious meals from his book. "Palio and Rabbit Cacciatore are a good pair because of the long braise and subtle tomato. Palio could also be used use to marinate the rabbit. The earthy spice of Palio is a fine match with the richness of the Fennel-Dusted Halibut and the Spiced Beef with Dried Fruits. Spice works as a great compliment with the cherries, and the dried fruit is perfect with the spiciness of Palio."