Also this year at the «La Bilancia» restaurant the traditional appointment for the oil festival. The menu is based on typical products - a bread slice seasoned with the new oil, "tondini" beans from the Tavo banks, accompanied by the new wine. The Loreto oil is known as the «green gold», and is highly appreciated in Abruzzo and Italy. Finally dinner with "fritti e vino cotto", traditionally leading into the Christmas season.

"Lu Carrature d'ore", a cuisine competition organized by the Association of Cooks of the Province of Pescara, was awarded to the Dragonara, San Giovanni Teatino, for their "Chitarrina allo zafferano in salsa di scampi e fiori di zucca" a recipe of chef Daniele Delli Navelli. The "Carrature d'argente" went to La Lanterna, Villanova, for the "Orata farcita con triglie e spinaci in crosta di patate e verdurine" by chef Luciano Walter Giardinelli. Carrature de bronze to La Vigna, Pizzoli, for the "Coniglio farcito di castagne dei currucciuni e olaci del Gran Sasso, in crosta di castagne" by chef Domenico Ventura. The special Angelo De Victoriis Medori award to the most traditional dish went to Enrico Corfini's "Ravioli con ricotta della Magnola". The Giano award for the most innovative recipe to chef Alessio Neri for the "Risotto di farro ai frutti di mare".