Sarnano’s culinary traditions are linked to the customs of the peasant and mountain-dwelling families. Many variations of the local dishes can be found throughout the region: simple and authentic recipes offering an intense sensory experience, evoking scents and flavours from the past. 

Begin with a slice of fresh bread, traditionally baked without added salt, and top with a slice of ciauscolo, a soft cold cut and highlight of the many local delicacies, together with a piece of tasty pecorino cheese or delicate ricotta. Don’t miss the lamb dish “coratella”, served in a variety of ways, followed by vincisgrassi, the local version of lasagna, or polentone, polenta baked with pecorino cheese, pork or tomato sauce. Alternatively, twirl your fork in a hearty dish of tagliatelle or pappardelle pasta, dressed with mushrooms and truffle, or with a sauce made from wild boar, hare or duck. Try “coniglio alla cacciatora”, rabbit cooked with garden herbs, or discover the extraordinary flavour of beans with pork rinds, and cleanse your palate with some cooked leafy greens. Round off your meal with a slice of crostata al torrone, a unique local speciality, a pastry tart made with dried fruit and candied peel mixed with other secret ingredients, perhaps accompanied by a glass of vino cotto, a red, semi-sweet wine aged at length. At Easter try the savoury ciambelle served with cold cuts; at Christmas, lose yourself among the many variations of pizza di noci, a sweet bread with dried fruit and nuts; in autumn, delight your senses with the scent of ciambella di mosto, perfect for dipping into a glass of new wine, and at Carnival, treat yourself to some of the local sweets such as scroccafusi and cicerchiata