Friselle, cacio-ricotta, extra virgin olive oil, capocollo, are special in Cisternino. Like, of course, the orecchiette (with sauce with pecorino and ricotta cheese, and in the variant with turnip tops and salted anchovies), mashed beans and the typical gnummareddi, rolls of entrails. Cisternino is above all known for the butchers in the historic center, connected to the taverns: outdoors, on wooden tables and with a bottle of wine, meat bought at the counter and cooked on the spot is consumed.