The local gastronomic tradition is linked to the wild or half-wild cattle breeding (but also sheep and goat breeding), the main economic activity until the second post-war period.
Cheese, meat, and salami are the most important products among the “Park tastes”. Unfortunately, summer grazing land cheese producers are increasingly fewer; however, with considerable investments, the Park has renovated five malghe, relaunching their cheese production.
There are several mountain honey producers, while old famers – and some young farmers fond of their land – cultivate legumes (like the famous Lamon bean), ancient apple varieties, barley, spelt, walnuts, and Feltre chestnuts.
