Various kinds of cold meats and salami: prosciutto Luppi 30 months, prosciutto, rigatino di cinta senese, culatello. Pastas: tagliatelle with meat sauce, gramigna with sausages, tortellini with broth. Main courses: roast rabbit with potatoes, veal cutlet in petroniana style, mixed boiled meat. Sweets: trifle, cream caramel, tart with mostarda (Italian sweet fruit pickles).

Wide range of cask and bottled wines selected from wineries that preserve the local culture and heritage. A particular attention is paid to organic and biodynamic wines, craft beers and natural local products.

Bucatini all'amatriciana, spring lamb, vaccinara tail, tonnarelli cacio(cheese) and black pepper.

Cured meats and salamis of mora romagnola, fresh meat from fassona, handmade fresh pasta ‘fatta a mattarello’ (made with the rolling pin) and foods from the local appenine countryside such as wild mushrooms and truffles.