The rich and diversified local gastronomy has its origins in habits, customs and ancestral knowledge, reflecting the quality of local products from agriculture, pastoralism and, on a lesser scale, fishing, which combines the mastery of spices and art of well-being: familiar, artisanal, affectionate, abundant and varied.

Evidencing a perfect articulation between the ancestral and modern techniques of confection, this gastronomy includes an extensive list of specialties that make the delights of those who schedule a tour through these lands.