Amerino’s territory cuisine includes typical products and dishes that are linked to a thousand-year-old tradition, which takes into account taste, long breaks at the table (at least until a few years ago), and recipes often handed down orally from mother to daughter. Nowadays life moves at a faster pace, but the nostalgia for good things, prepared as it once was, is still strongly felt by the local people, as if cooking were, and in many ways still is, an ancient ritual that is repeated daily.

The Amerino and surrounding area’s speciality is game, cooked in such a variety of ways that would be impossible to list.

A typical dish is the so called “palombaccio alla leccarda”, a wood species of pigeon cooked with a special sauce. The “leccarda” sauce is prepared in a crock pan, where sage leaves, a sprig of rosemary, crushed garlic, salt, pepper, oil, juniper berries, a glass of white wine, a glass of red wine, a glass of vinegar, black olives and two tablespoons of olive sauce are arranged together. Once the sauce is ready, the “palombacci” (veal fillet or lean pork may also be used) should be cooked slowly on the spit, placed above the “leccarda” pan, so that their cooking fat drips into it. While their cooking, the wood pigeons should be constantly sprinkled with this tasty mixture, which then it should be spread on toasted bread croutons to accompany the finished dish.