Among the various local specialties dominate those based on mushrooms and truffles used in the condiments of first courses but which also go well with meat main courses; in the area there are both the black truffle or scorzone, brought in triumph to Frontino in the festival that takes place on the first Sundays of August, and the prized white truffle, highly sought after and precious tuber with an unmistakable scent for the dogs of hunters.
All the restaurants in the area offer, in the autumn season, first courses such as tagliatelle, ravioli and gnocchi, served with fresh truffles.
The local tradition of desserts can only be discovered if you go to the bakeries: each locality has in fact its typical dessert or its variety enriched with particular and sometimes secret ingredients; in Pennabilli, for example, the Easter loaf with raisins has always been a tradition; it is consumed throughout the Easter period and on Easter morning it is accompanied with blessed hard-boiled egg and salami; in the Foglia Valley, on the other hand, the Easter loaf is salty and among the ingredients it also includes grated pecorino cheese. The bustrengo is another typical dessert made with milk and flour, but then the recipe varies not only from village to village but also from family to family.