CUISINE

The tastes of Lake Maggiore are very diverse due to the variety of regions and traditions. In October in the Piedmont part of the lake truffles are sought and harvested, thus beginning the season of the precious fungus. At its origin the cuisine of Piedmont is rustic but the French influence is undeniable. Famous dishes include “vitello tonnato”, gnocchi in many different tasty variations, meat dishes of all kinds - mainly stews.

As the region is Europe's largest rice growing area, this staple food plays an important role. And who doesn’t know the small “amarettini” that are often served with coffee or espresso? The Lombard area pampers with “ossobucco” and “risotto”. If you visit this area at Christmas be sure to try the world famous cake, “panettone”. Lombard influences the cuisine of the Ticino area. A specialty of this area is the chestnut soup, freshly prepared in autumn.

One of the best and most famous red wines of Italy, the Barolo, is grown in the region of Piedmont. Unlike many other big red wines, it is made from 100% Nebbiolo grapes and, in 1980, was awarded the highest level of quality in Italy (DOCG). The town of Barolo was the inspiration for the name of this particular wine. It is located in the Langhe hills, so to speak, the cradle of the production region.

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