The typical dishes from Irsina are influenced by the agricultural past of the town. Recipes are based on local, seasonal ingredients, the 'fruits of the earth' such as wheat, grapes, figs and vegetables. The names of many dishes are from the local dialect still spoken today.
For centuries, bread has been used as the staple ingredient for quick and simple snacks and dishes; 'a ciaudedd' is firm bread, soaked in water and seasoned with olive oil, oregano and cherry tomatoes, whereas 'u pen cutt' is bread baked and seasoned with turnip tops.
The best pasta dishes include 'cavatelli' pasta (indented disc shape) with beans and wild fennel, 'il timballo', a type of baked pasta, and puree of broad beans and chicory. Of the meat and side dishes, there is the renowned 'callaridd', a stew made with lamb and wild vegetables, 'vignarola' potatoes that are boiled and then fried, oven baked lamb and potatoes, 'crosti' peppers that are dried and fried, roast meat with tomato and onion, dried salt-cured cod with cherry tomatoes and the 'gh'jav'lecch'j e pu'mm'dour)', long peppers, thinly sliced and cooked with fresh red tomatoes.
A popular traditional sweet of Irsina, prepared above all for weddings to toast the bride and groom, is the "i ciamm'llen", large cakes with a hole in the middle and made from egg and glazed flour; "i mastaccer", biscuits made from flour, egg, water with sugar glazed on top; "i pzzitt", biscuits made from 'vino cotto' (fig sauce), flour, eggs and sugar, glazed on top.

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