The cuisine here is more Romagnan than Tuscan — the pass to Faenza is shorter than the road to Florence, and the local palate followed the trade. Expect tagliatelle and tortelli with mushroom, wild boar ragù, polenta, grilled meats, and chestnut-based desserts in autumn.
A few simple trattorias and country inns are scattered around the village and the surrounding hamlets. Mushroom and chestnut menus appear on signs from late September. Order whatever is on the daily list — these are the freshest options.