The terraced fields surrounding the village produce the lenticchie di Santo Stefano di Sessanio, small dark lentils with IGP status and an intensely earthy flavour unlike anything from a supermarket. The altitude and stony soil give them their character. They are best eaten simply -- a bowl of soup with a drizzle of good olive oil and a piece of local bread. Local producers sell directly from the village; the albergo diffuso can point you to whoever has stock that season. Buy more than you think you need.