The local cuisine developed in time in order to meet people’s needs and their working schedule. Most of the people in the area used to work, and still do, in agriculture, raising livestock and forestry. That’s why the food is consistent and nurturing, based mostly on meat and dairy products, potatoes and beans, polenta and fruits (forest fruits, apples, pears).
Usually the host from the guesthouse will ask you in advance what it is that you would like to eat; this is typical of the small family businesses which prevail in this area and where you feel very warmly-welcomed, if not spoiled. If they do not ask you, then expect to have for breakfast an omelette from fresh eggs, milk from the cows you will see them or their neighbours raising, local cheese, honey and homemade jam. At lunch, if you are not wandering around the hills or villages, you are in for a treat: a meat or green beans soup, mushroom stew or stuffed cabbage rolls; for dinner you can expect polenta with local cheese and greaves, cheese or potato pies and local doughnuts.