The Albugnesi of the past centuries have handed down some culinary recipes:
- the “ciape”: slices of pears, apples, and plums dried in the sun or in the oven;
- the “friar sauce”: a mixture of honey, walnut oil, cider vinegar, and celery juice with aphrodisiac effects;
- the “tincture of the friars”: herbal infusion used for digestive herbal teas, as a thirst quencher, and as a remedy for rheumatic pains;
- the "puré dei canonici of Vezzolano”: made with mushrooms and wild spinach;
- the “bagna cauda dell'amicizia”: consumed in the table of the friars and considered as a dish around which all discords can be resolved, especially if it is watered by a good glass of wine; it is said that it was in Albugnano, during a plague epidemic, that garlic was used for the first time as an ingredient, since, if cooked in walnut oil, it was considered an effective remedy against the infection.
