The far northwest corner has a cold climate cuisine which avoids stodge and dishes up classics from ingredients like the best milk, butter and cheeses (eg Fontina), cured meats, alpine herbs and vegetables, walnuts, chestnuts and superb apples and pears. The wines are all from very high altitude (to 1,000 metres) and difficult conditions for ripeness. Whites are led by Moscato Bianco and reds by Nebbiolo. A notable speciality is distilling and the production of great fruit infused spirits.
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