The fine foods of Montiferru and of the Lussurgese in particular are based essentially on products deriving from the agriculture and sheep-breeding common to the area, from hunting and from the presence of the sea, abounding in fish, that bathes the western coast of the territory. The clear, unpolluted seawater and the pastures, particularly aromatic due to the presence of the Mediterranean macchia, confer on the absolutely genuine food products very special, unmistakable flavors. These are simple dishes, where top quality and the origin of the raw materials play a major role, along with the local wine and food traditions that La Bocca del Vulcano has salvaged over the years and interpreted in unique, superbly tasty dishes designed to delight the palates of its guests. The cooking of La Bocca del Vulcano Restaurant is "a cuisine torn between sea and land, starting from the antipasto", reports the 1992 edition of Veronelli's guide to restaurants. It continues "The wild boar prosciutto and Lussurgesi sausage are superb", and goes on to list "prosciutto, mushrooms, cream of pecorino, olives, sausages and marinated fish roe"; continuing with wild fennel soup, ravioli stuffed with cheese or ricotta, fettuccine and mushrooms, spaghetti volcanic lava style; then strong, even earthy dishes: roast suckling pig and lamb and wild boar Lussurgese style or lapilli of wild boar à la Montiferru. Desserts: only one, but for your delight: seadas with bitter honey. Cheeses: casizzolu Lussurgese, cream of goat cheese, Sardinian mild and pecorino. Olive oil: the restaurant's own production. Acqua-vitae: straight on white and red myrtle and on filu 'e ferru di Santu Lussurgiu". In wine-making Santu Lussurgiu boasts an age-old tradition, although its current production is barely enough to satisfy local demand. The vineyards of Santu Lussurgiu, mainly of the low-growing type, are found along the edges of the Abbasanta plateau, facing eastward and thus bathed in sunlight all day long. In addition, the volcanic origin of the soil and its consequent abundance of dissolved mineral salts confers exceptional qualities on the production. These are true "gardens of Bacchus" which the old men in the village reach early in the morning on mule-back, bearing with them the clock of the seasons and imbued with a philosophy of life deeply respectful of Nature's rhythms. Almost all of the houses in the town's historic center have a wine cellar dug out of the rock: a natural air conditioner where wine ages in chestnut-wood barrels and is poured forth unstintingly on "sa die de Santu Andria " (St. Andrew's day) for the traditional expert tasting of new wines, and repeatedly throughout the year during endless discussions among friends.. Another very ancient art is the distillation of the acqua-vitae Su filu 'e ferru, the most renowned and appreciated liqueur on the island.