The traditional local cuisine is dominated by ingredients that blend nature with culture: cereals, corn and legumes (once abundant in the areas cultivated fields), dairy, meat for special occasions, wild greens in spring and mushrooms in autumn. Different kind of pies, savory or sweet, from wheat or corn flour and filled with different ingredients according to the circumstances. Thus we have meat pies for the New Year’s Eve, ritual sweet wedding rice pies, fastlentil pies or easy made pies with eggs and cheese for unexpected visitors.Wild fruits such as Cornelian cherries flavor liqueurs, wild greens with strange names flavor pies, while autumn field mushrooms (Agaricus campestris) and parasol mushrooms (Macrolepiota procera) are the most popular species collected locally.