Our local gastronomy, which continuously changes, produces and rediscovers many dishes, which are typical of our mountain tradition. The oldest and the simplest ones are the crescentina, and the borlengo. However, there are also other dishes made with chestnut flour or with mushrooms (tortelloni and crespelle), sausages, cheese (Parmigiano-Reggiano), herbs cakes and almond toffee. The mountain cooking renews and enriches the traditional dishes with creativity and imagination. It changed the tortellini in tortelloni, the tagliatelle in rosette, the game in roasts or in cold dishes, the salt desserts in almond toffee, while the cheese has been usually replaced by the sausages. Observing the typical recipes, the Sestolese cooking succeeded in re-proposing and enriching the typical mountain menu, improving its quality and assuring the best tradition. Sweets are among the gastronomic specialties of the Sestolese cooking: the famous almond toffee, the zuccherini, the frappe, and among the cakes: the erbazzone and the castagnaccio, the latter made of chestnut flour. Other well-known specialties are the under-wood products, the sausages and the mushrooms preserves. Worth visiting are, at last, the dairies and the farms, where one can find excellent cheeses, such as the pecorino, the misto and the Parmigiano Reggiano.