Authentic Flavors: A Journey Through the Culinary Traditions of Alto Piemonte

Alto Piemonte is a land rich in gastronomic traditions that tell stories of mountains, lakes, and agriculture. Its cuisine is a hymn to authenticity, with bold flavors that reflect the richness of local raw ingredients and deep-rooted rural heritage.

A staple on Alto Piemonte tables is cheese, true dairy treasures. From the renowned Bettelmatt, produced in pristine alpine pastures, to Toma del Mottarone and Toma Maccagno, and the fragrant tomes of the Antigorio Valley—each variety embodies the essence of the land and the skill of local herders. Equally important are cured meats, such as the delicate Vigezzo prosciutto crudo, Mortadella Ossolana, and the herb-seasoned lard of Macugnaga, often enjoyed with a fine glass of wine.

Alto Piemonte, like the entire region, is a land of vineyards. From the prestigious Gattinara and Ghemme wines to typical Ossola wines like Prunet, wine production is a cornerstone of the local identity.

When it comes to first courses, tradition calls for strictly homemade pasta. Ossola gnocchi are a timeless classic, as are ravioli with mascarpa cheese from the Anzasca Valley, and rich dishes such as Novara’s paniscia and Vercelli’s panissa. Not to be missed are Valsesia miacce and Vigezzo runditt, thin sheets to be filled with cheese and cured meats; polenta in countless variations paired with meats and local dairy; and risottos, often enhanced by woodland delicacies like porcini mushrooms or prepared as the rustic riso in cagnone, with garlic, cheese, and butter, preserving its original simplicity.

Meat and fish, a testament to the region’s farming, fishing, and hunting traditions, dominate the main courses: from tapulone to bollito misto, from vitello tonnato to civet-style venison, from meat grilled on soapstone to fish dishes such as marinated in carpione, baked whitefish, salmon trout, pike, and perch, often paired with risotto.

Among the unique traditional mountain specialties are Kroscht of Macugnaga, Prata Hapfla of Formazza, and Cuchéla of Varzo.

Flour is at the heart of many traditional baked goods: Coimo bread is an example of age-old baking heritage. Equally symbolic are the desserts: from Stresa’s Margheritine to Mergozzo’s Fugascina, from Pallanza’s amaretti to Cannobio’s Pan Dolce, from Novara biscuits to Vercelli’s Bicciolani, and the Biella canestrelli.

To end a meal, local distillates are not to be missed: Grappa di Rassa – Valsesia, Grappa Rossi of Angera, Fil da Fer, and the alpine Genepy, born from expert use of grapes and herbs.

Among the natural delicacies, honey deserves a special mention. The most renowned is chestnut honey, dark, intense, and slightly bitter—perfect with aged cheeses—alongside the light and delicate acacia honey. Also worth noting are Laveno honey and the delicious acacia honey nougat.

In the photo: Bettelmatt cheese production