The local cookery is characterised by simple dishes, made of genuine products, fruit of local farming.

Some recipes have gone through Centuries unaltered, from generation to generation, as the cipollata (onion based dish) or the minestra di pane (bread soup).

Others, thanks to their name, still keep nowadays the memory of old times, as the "patate con l'urlo" (potatoes with scream), so called as in old days beef meat was a luxury and when a guest found a bite of meat in between the potatoes he screamed of joy.

Another dish not to be missed is the peposo (from pepe - pepper), a very spicy meat stew whose origin goes back to medieval times.

Excellent local wines must accompany these dishes. The winemaking tradition draws its roots back in old times, as the archaeological remains of the Roman Villa of Virginio witness.

The "Pan Bistugio" deserves a special mention. Made by a local confectionery, this cake has a preparation that reminds the firing process of pottery.