Cuisine Italian regional
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).