Given the agro-pastoral culture, Valsesian cuisine is characterized by simplicity and substantiality: miaccia reigns supreme, a crunchy wafer cooked in red-hot plates whose dough is based on eggs, flour and milk (or cream), served salted with inevitable Valsesian or sweet toma with jam.
To these you can not miss to taste a good dish of polenta and game or trout, be it in carpione or cooked with butter and sage. All naturally washed down with good full-bodied wine from the neighboring hills (Gattinara, Boca, Vespolina, etc.).
From the Piedmontese tradition it is easy to find meat ravioli and recent variations, the bagna cauda. There is no shortage of cured meats and cheeses from cow’s milk and also goat’s cheese… in short, a heritage that will satisfy every palate!
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