Puccia
A typical local bread prepared with a blend of rye and wheat flours, and perfumed with aromatic herbs (usually cumin and fennel seeds). It comes in two versions, either as a soft loaf, or dry and crispy.
Casunziei
Ravioli in a crescent moon shape, red when filled with beetroot - a strictly local variety - or green when made with spinach or with the wild herbs that abound in the springtime meadows.
