Faithful to the regional and seasonal produce, our cuisine is typical and traditional.

First dishes: "sopa coada" (a typical soup of chicken and bread, following the ancient recipe), risotto, soups, stuffed tortelli and homemade pasta. All dishes are prepared with seasonal ingredients: herbs, nettles and elder flowers in spring; vegetables in summer; mushrooms and chestnuts in autumn; radicchio of Treviso in winter. Meat dishes: guinea-fowl with peverada sauce (made of pepper and liver), "spiedo" (mixed spitroasted meat), braised beef with herbs, snails, and in winter boiled meat, dried salted cop, stewed colt.