 Side dishes include mixed salads, gratinée vegetables, roasted potatoes, sautée bladder campion leaves, marinated olives with dill, garlic and orange zest.Traditional desserts are ciambella, Carnevale's fried fiocchetti and castagnole, piada dei morti (a doughnut with walnuts, raisins, pinenuts and almonds, prepared in November), zuppa inglese (a rich dessert with custard, savoiardi and liqueurs), caramelized figs, peaches in white wine and strawberries in red wine.Typical local products are squacquerone (a fresh cheese) and saba, a grape syrup used to prepare desserts.