As in the best of traditions, valley gastronomy is linked to the resources of the mountain, such as potatoes, milk and vegetable garden products. Some of the products have obtained the Municipal Denomination (De.Co.), which follows a strict policy document made by a commission of culinary experts. This denomination allows recognition to be given to products closely linked to the area and to its community: it is an identity card that links the product/production to the place of origin.
There are three typical dishes at the patronal festival of the Assumption (mid-August) and three are De.Co. recognised: the siule ripiene, stuffed Vernantin onions, based on rice, potatoes and vegetables, baked in the oven in a milk and egg cream; the raviole vernantina, fresh pasta stuffed with leeks and steamed potatoes; the last De.Co. dish is turta ‘t cusa e melia composed of simple ingredients as its name: maize flour (meliga), butter and a soft pumpkin filling.
Traditionally, the ravioli are consumed with fior di latte cheese and butter, or with a mushroom sauce, the latter being very present on the territory. In the same way, custom has it that the onions prepared in terracotta containers are brought by the families to the bakers of the village to cook them in their ovens, after having baked the bread of the day.
The origin of the dishes is not defined; it is possible to find them in all the catering establishments that adhere to the denomination and brand.