Taste the unique blending of rustic Italian flavors and local Amish heritage at Osteria Avanti, The Inn at Leola Village's onsite restaurant. With its elegant dining room, a leafy outdoor patio, and delicious dishes crafted with local ingredients, including some grown on-site in the chef's garden, Osteria Avanti is the perfect place for a romantic meal or a night out with friends. While the menu largely serves as a culinary tour of the Italian countryside, it also nods to its Lancaster County setting. Not only does Wilbur Chocolate, a product of nearby Lititz, Pennsylvania, have a surprise role in the restaurant's penne dish, but the foccacia served during the complimentary bread course has its roots in the Inn's farming heritage. The base recipe was passed on from Ada Fisher, a local Amish woman who once lived on the land where the Inn is located, and dates back to the mid-1800s.

Savor a sweet treat at the Lapp Valley Farm Creamery in nearby New Holland, Pennsylvania. Located roughly eight miles away, this family farm has been scooping up handcrafted, small-batch ice cream since 1975. What started out as a simple affair for tourists attending church services at local campgrounds has since grown into a thriving family business. Today, the Lapp Valley Farm offers the complete cow-to-cone experience. While enjoying one (or more) of the farm's 16 flavors of ice cream, all courtesy of the family's herd of Jersey cows, guests can stop by the barn to see the milking process, pet the calves, or simply sit on the front porch and watch the world go by.

Greet the morning in true Pennsylvania fashion with a slice of scrapple for breakfast. A Pennsylvania Dutch spin on paté, scrapple is the head-to-tail philosophy of butchery in breakfast-meat form. As the name suggests, the dish is crafted out of cooked pork scraps (think loins, rib tips, and organs like heart and liver), cornmeal, and spices, including sage, bay leaves, thyme, peppercorns, and garlic. The entire concoction is then typically shaped into a loaf, cut into slices, pan-fried, and served alongside breakfast classics like pancakes and eggs with a drizzle of maple syrup.

Round out a meal just like many Pennsylvanians: with a wedge of shoofly pie. Similar to scrapple, shoofly pie's roots trace back to the state's Pennsylvania Dutch community. The filling for this traditional dessert is made with sticky-sweet molasses and brown sugar and is crowned with a crumb of flour and more brown sugar. Naturally, these sugary ingredients are as popular with flies as they are with people, inspiring the name "shoofly pie," as the baker would inevitably need to shoo the flies away from the pie as it cooled on the sill. (In fact, knowing this, the Amish will often bake up some spare shoofly pies for outdoor gatherings and then place them far away from diners, drawing flies to the decoy pies instead of those being eaten.) Shoofly pie is available with either a "dry bottom," offering a cake-like texture throughout, or the more popular "wet bottom," which features a gooey layer near the crust. So, be sure to sample a slice of both.