For visitors who appreciate gastronomic traditions, the Upper Tiber Valley offers many of the high quality products which are typical of the Mediterranean diet, such as extra-virgin olive oil, genuine local wines, "vin santo", mushrooms and truffles. In this region, home-made pasta, prepared with the "rasagnolo" and the "spianatoia" (two traditional utensils used to make pasta), is a local speciality and includes ravioli, potato dumplings, and noodles as well as the famous "brignoli" which are highly characteristic of Anghiari cuisine. In addition, the numerous wooded areas mean that game is a main ingredient on all local menus: pappardelle with hare or wild boar feature among the many choices. Soups, among which the ribollita excels, are equally delicious. In summer, the "panzanella" triumphs: stale bread softened in water and mixed with tomatoes, cucumbers, basil, onion, olive oil, vinegar, pepper and salt. While game is an excellent choice, roast dishes such as lamb "pillottato" and roast pork with garlic and fennel are also highly recommended. In this region, sausagemeat is also used to produce a wide variety of "insaccati" (such as salami, capocollo, sopressata and other tasty sausages) and "fegatelli" which are often eaten as accompaniment to polenta. Cheeses, such as the tasty "pecorino" and "raviggiolo", are also a must.