Feudal Italy and ancient hamlets are the cradle of the very authentic flavour of a farmer tradition. Main courses of pasta with ragù (bolonnaise) and succulent sauces, chicken, rabbit, guinea-fowl and pork meat, fresh vegetables, asparagus or stew legumes. One of the best extra-virgin olive oil in the world and a good home baked bread bring out the very taste of each main course.

Not to be missed: salmi guinea-fowl, roasted pigeons, rabbit porchetta and many other simple but satisfying flavours. A young Ciliegiolo is a wine worth tasting.