Cooking

The Anzasca Valley is the mountain in its purest state, but it is also typical, genuine cooking thanks to the rich local gastronomic offering.

It is a unique heritage of artisanal flavours (often with zero kilometres) that comprises a large variety of tasty cured meats from local farms and delicious cheeses produced with very high quality mountain milk, jams and conserves from organic agriculture, excellent honey, and polenta flour.

The origins of the culinary tradition of the valley are to be found in the Walser culture, with poor dishes and delicious recipes like the renowned “pasta alla macugnaghese” (pasta served with potatoes, onion, bacon, and cheese), “polenta e frigai” (polenta served with milk and whipped cream), torta di pane  (bread cake), and krucstele (a pastry biscuit).