All reinterpreted with exquisitely local ingredients: porcini mushrooms, stickleback mushrooms, Valcenese black truffle, Parmesan cheese, vegetables, fruit and potatoes that derive from local crops.

So you get tasty and rich homemade first courses, such as crocetti, the numerous variations of tortelli, homemade pasta, savory pies of herbs, cabbage, potatoes, rice, pumpkin, chestnut products such as pattona. The “Fried Dough” accompanied by cold cuts and cheeses remains very popular. Some products such as Crocetti and cabbage cake (su Bardi), are already called products De.Co., or local municipal gastronomic uniqueness.

During the festivals and local festivals tortelli and savory pies are great protagonists of the summer tables.

The role of bakery products remains fundamental, chosen for snacks, picnics, especially when the traveler decides to make trips throughout the territory and then reward himself with lunches and dinners during stops in typical taverns. The foods here are hearty and even during the winter they can delight the stay of tourists who choose to appreciate our landscapes and attractions even in the middle of winter. Many local companies have chosen to produce handcrafted finished and packaged products but also fruit and vegetables, potatoes and legumes, flours and more, so as to be able to offer to residents and travelers; A genuine food choice to buy at the offices of small local companies or in grocery stores.