Cuisine here is known for its hearty meals and food here is taken very seriously.
The most well-known example of this is their annual festival La Panarda, an excuse for locals to enjoy an abundance of many dishes throughout the day.
Although only an annual event, everyday cuisine in the region is just as important but understated and delicious.
- Cicoria, cacio e uova – A creamy soup made from vegetables, salt pork, grated pecorino and eggs.
- Coda di rospo alla cacciatora – Anchovies and monkfish cooked with garlic, peppers and rosemary.
- Agnello alle olive – Lamb slow cooked in a clay dish, flavoured with olives, lemons and peppers.
- Maccheroni alla chitarra – Guitar shaped pasta served with lamb, garlic and hot peppers in a tomato sauce.
- Timballo di crespe – Crepes baked with vegetables, cheese and meat.