The tourists show a particular preference for “Filea”, which is normally a regular feature in all local restaurants;  it consists of home-made pasta made simply of water and flour and is rolled around a “dinaculo” (a long, thin stick) to give it its curved shape. It is served with a sauce made of locally-grown tomatoes and a little cheese, preferably a local, grated “pecorino” (ewe’s milk cheese).  It is then spiced-up with good, hot  chilli pepper.