Typical dishes from the Cesi cuisine are strappatelle (pasta), ciriole (pasta), omelettes, croutons, beans, scamorza cheese, 'pizza sotto il fuoco' (flatbread cooked under the fire) and lamb chops. All these dishes can be tasted in the Grottino tavern during the Cesi June celebrations.
During winter months wild boar hunting takes place and makes its way on to the tables in the Cesi taverns. It goes well with first courses such as in pappardelle (pasta) sauce or in plain or spiced stew as a main course.
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Edoardo from "La Batuffoleria" presents a very old recipe from grandmothers, the Strappatelle Cesane.
