In Piemonte traditional dishes are simple but full of flavor, created from ingredients such as cheese, butter, potatoes, and wild meat.
The area is famous for:
- Mountain cheeses such as Toma di Susa
- Belecauda: A chickpea flatbread similar to Ligurian farinata
- Castelmagno often melted over polenta or used in pasta dishes.
- Canederli: Bread dumplings
- Spezzatino di cervo: Venison stew
- Vuppa di orzo: Barley soup
In Bardonecchia and Sestrière that are close to France, food culture is shaped by both Italian and French influences: Buttery sauces, fondues, and desserts like crêpes or tarte di mele. You’ll also find strong traditions of salumi and mountain honey, often paired with local wines from lower valleys.
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