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The hotels and B&Bs are all family-run and the hospitality offered is typical Italian: simple and warm. The flow of tourism begins in spring from May, reaches its peak in July and ends in October with the highly anticipated chestnut festival. A final turnout of tourists appears in the Christmas holiday months of December and January.There are many reasonably-priced restaurants and pizzerias. Traditional cuisine includes simple mountain dishes: from excellent goat meat, sheep or wild boar to local cheeses, both fresh and aged. First courses and desserts are typically based on the Scala "marrone" chestnut and "sfusato", Amalfi Coast lemon.