L'Aquila's food culture is rooted in mountain Abruzzo: lamb and pork are the main meats, saffron (produced in the nearby Navelli plateau) colours rice dishes and braised meats, and pasta comes in thick varieties suited to cold-weather eating. Timballo, the layered pasta-and-meat pie, is a local speciality. The city has a functioning restaurant scene, with options concentrated around Piazza del Duomo and the surrounding streets. Prices are lower than Rome and the cooking is generally honest.