The cuisine of this area reflects the local and ancient agro-pastoral tradition.

 

 

Typical bread is the pani carasau, made in very thin, dry and crunchy layers; it used to be the shepherd's bread during his long absence from home while attending the flocks on pastures. Wine cellars in Dorgali and Oliena are open to the public in some specific days of the week and offer a wide range of rosè and red fully bodied Cannonau wines called Nepente.