The local cuisine is a blend mixture of flavours from Austria, Germany and Veneto. Local products are simple and genuine.

The Prince of cheese is the Vezzen Valsugan, produced only during the summer, when the cows are grazing on the plateaus of Vezzena erat grass and fresh mountain. We can list the polenta, tasty lucanica thirty or typical Vezzena fresh cheese, made with the milk of cows grazing in who eat herbal high montagna.

The Vezzena find Fresh from consumed immediately, or old for grating, ricotta that "poina" fresh or smoked "fumegada" also used for ravioli stuffed with, we find the grain Trentino and the characteristic "tosela" also called steak milk.

Also fine salami in the valley as "mortandella" or "luganega" alla hand cafted and spiced with secret recipes ehat vary from family to family sausages with unequalled parfumes, well game like deer salami and the "salametti" of roe deer, chamois and gently smoked deer, not to mention the "speck" cut with the most precious of pork ham, put in barrels with salt and spices, made to stand for a full moon and then smoked with wood and juniper berries and then mature months in cellars.

We also find sauerkraut and mushrooms, particularlu abundant under a great extension of the woods. Product characteristic of the area is Roncegno chestnuts, fine quality and ancient tradition. It seem that even this result has been brought here by Romans.

Every year in October Roncegno devotes a party "Castagna Day", where farmers sell their produce. The chestnut can be obtained even cakes, tarts, cakes, pancakes.

Genuine products of Valsugana are also the mountain honey, and fruits such as strawberries, blueberries, raspberries and black currant, with whom you can produce fruit juices and jams tempting.