Diamante punches above its size at the table. The local specialty everyone will tell you to try is linguine alla diamantese, pasta in a sauce of fresh anchovies, breadcrumbs, and — naturally — peperoncino. Most restaurants in the old town serve a creditable version, but the back-alley trattorie away from the lungomare tend to be cheaper and better. The town is also unusually well supplied with gelaterias offering chili-pepper flavours, which sound like a gimmick but are surprisingly good.