The mountain’s colours and flavours are also those that outline the flavours of Serra’s cuisine.

In fact, the typical dishes find their main ingredients in the fruits of the woods. Suffice it to think how many varieties of dishes can be prepared with the tens of mushroom species that are regularly picked in the beech and chestnut woods that surround Serra.

One goes from the tasty entrées like "la pasta alla serrese" to the main dishes with choice helpings of lamb and pork accompanied by a thousand varieties of mushrooms, fried or in oil, to then continue with typical sweets like "gli ‘nzulli" prepared with a simple mixture of water and flour amalgamated with roasted almonds which after baking becomes fragrant and with a heady taste.

One should not forget, moreover, the fragrant home-made bread of white or dark flavour, a source of pride for Serra’s master bakers that, already early in the morning, inebriate the town’s long streets with sweet scents.

For who loves to organize a picnic among the luxuriant fir-tree and beech woods we recall "la pitta china cullu pipi di maju", a flat loaf with a round base full of fresh ricotta accompanied by a handful of elder flowers, that are picked in May, and pieces of local bacon.

And, to conclude, a glass of amaro serrese prepared with sought-after aromatic herbs picked in the woods according to a recipe that goes back to the beginning of time or a sip of the tasty strawberry liquor prepared with very fragrant wild strawberries.

Many others are the local flavours that are in common, however, with the typical ones of all Calabria. At Serra, in fact, one can taste delicious salami, sweet and spicy cheese, and still typical dishes like pasta and beans, pasta and nettle or roasted potatoes and peppers, maybe seasoned with a pinch of paprika and accompanied by a sip of very pure water from the fresh local springs.