Amerino’s 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 “old style” things, 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 tradition revolves around game, cooked in a variety of ways that would be impossible to list.

A typical dish is “Palombaccio alla leccarda”, cooked with a special sauce, the “leccarda”. You arrange in an terracotta dish 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, two tablespoons of olive sauce. All this is accompanied by the “palombacci” (veal fillet or lean pork may also be used), which are cooked slowly on the spit while their sauce drips into the “leccarda” pan. The mixture resulting from the fat dripping from the spit and ending up in the “crock” of the sauce should then be coated constantly on the cooked wood pigeon and on toasted bread croutons.