Gastronomic Specialties: Salsiccia, sausages and salami
Livestock farming has always been of great import for the Alpine population.
Gourmet products like Mortadella Ossolana (selected Slow Food product) and the Prosciutto della Valle Vigezzo are among the specialities of the region thanks to their professional and richly traditional production methods.
Other typical sausage and meat products such as salami, bacon, belly of pork and bresaola are essential items on the menu for light meals and snacks. Today, these products are no longer made by the breeders themselves as in former times, but by butchers who over the years have specialised in traditional methods of meat preparation.
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