The Sabina region has a rich culinary heritage, and has been famous since the ancient Roman times for the quality of its olive oil.

Genuine Sabine dishes, which are exalted by the extra virgin olive oil, meet the most demanding tastes. This is where the world famous "spaghetti all'amatriciana" (bacon, onion, olive oil, tomatoes, salt, bucatini pasta, pecorino cheese) were born. The tradition proposes "bruschetta" (grilled bread, olive oil, salt, garlic), the "spaghetti alla carbonara” (bacon, eggs, olive oil, spaghetti, pecorino cheese), the "stracciatelle in brodo" (eggs, parmesan, breadcrumbs, olive oil, chicken broth) , the “abbacchio in guazzetto”, trouts and shrimps from the many streams and lakes in the area. Desserts like the "Nociata” (honey, chopped walnuts) served with laurel leaves.

Amongst the most typical products, pecorino cheese, salami, roasted pork ("porchetta"), "mortadella di Amatrice", the white and black truffles make the local cuisine a tasty one.

All the recipes are of typical dishes which were prepared during the harvest season and were served to the labourers in the fields. Being part of a living tradition, local recipes are kept alive and passed on to subsequent generations.

There are several family typical restaurants in Sabina, serving those genuine traditional local dishes.