The cooking tradition in Cupramontana has always been linked to the agricultural background of this area. The old recipes, indeed, could only use those products that were easily available for every farmer around the hamlet. Luckily, those farmers have passed down the tradition, therefore it is still possible to taste genuine products in Cupramontana. Usually every meal is accompanied by a very good white wine, namely Verdicchio, Trebbiano or Malvasia, and at the end of the meal with a sweet Sour Cherry Wine, “vino di visciola” whose characteristics make it similar to a liqueur.
It can be the perfect combination with dessert and biscuits, such as the soft doughnuts made of must.
The main course usually consists in fresh pasta or cornmeal mush, with ragout sauces. The typical “vincisgrassi” look like lasagne, but they are much more interesting. They are made of fresh pasta, ragout and chicken giblets, with a dense béchamel sauce. Among the fresh pasta, you can also find tagliatelle, gnocchi, cappelletti or pappardelle with ragout with several kinds of meat. The Duck ragout, for example, has the local guarantee of origin, together with some other local products.