Today, the cuisine is the fruit of an authentic passion, which has succeeded in remaining loyal to the centuries old recipes using local and D.o.p. ingredients:
pasta exclusively homemade served with sauces of wild boar, meat and hare, “acquacotta” soup, choice morsels of wild boar with butter, braised lamb, T-bone steak, venisonand other seasonal dishes such as cream of artichoke soup, fried courgette flowers, thistle spud flan. Sweets and desserts (fruit pies, panna cotta, tarts, Florence style “zuccotto” and ricotta strudel) strictly homemade.