The cuisine in this area is frugal and made from genuine products such as olive oil, often accompanied by bruschetta, grilled meats, and vegetables. Black truffles, a typical product of the region, are used in many dishes and are the main ingredient of the Easter Pizza, a salted panettone (Christmas cake) flavoured with pecorino (sheep’s milk cheese). Salami and cold cuts from Norcia are other products not to be missed, accompanied by extra-virgin olive oil. Strangozzi, or Strozzapreti pasta made with water, flour and hard work, and served with various kinds of sauces, are amongst the most appetizing recipes, especially when served with meat sauces. The types of meat that are mainly used for second courses are pork, boar and lamb cooked with spices. Another local dish is the Parmigiana di gobbi, an ancient dish made with cardoons (the gobbi), served with gravy, mozzarella and Parmigiano. Sweet tooths and nut lovers will enjoy the pinoccate, pine nut-based sweets; the torciglione, with raisins, walnuts and dried figs; and the torcolo, essentially a large donut with raisins and candied fruit.