Numerous delicious dishes fully confirms the reputation of culinary queen that this part of Italy boasts. Certainly not miss the best food of Campania, from rustic pizzas prepared in a wood oven to homemade pasta. Among the first dishes made by hand are those typical Irpinia: fusilli, cavatelli, tagliatelle, ravioli, orecchiette. The main courses are mostly meat like lamb, chicken or rabbit and in some areas even pigeon, wild boar and pig offal, all cooked in various ways. While, among the vegetables to be mentioned they are the pepper Quagliettano, the artichoke Montoro and bean Volturara Irpinia. Also excellent products of this land are the Black Truffle of Bagnoli Irpino, unsurpassed for flavoring first and second courses, salami Mugnano and the hazelnut Irpina exported throughout Italy, the chestnuts of Montella, famous also for the most significant production of dairy products. Excellent are fritters made with chestnuts and chestnut honey (another product numbered with those of excellence) and with the addition of Strega liqueur. Among the classic desserts we mention the calzoncelli, also based from chestnut. Among the wines we recommend Fiano, Taurasi, Greek di Tufo, Aglianico, Coda di Volpe.