Traditional Ossola Valley desserts are made with simple ingredients: wild berries are used in abundance on cakes and pies, jams delight the palate with unforgettable flavours and traditional bread is enriched, transforming into delicious sweet bread. In Vigezzo Valley, stale bread and milk, along with other “secret” ingredients, are the basis for the classic panelatte cake, while fiacia is a fragrant lemon-scented shortcrust pastry.
Other typical desserts are the Walser Krussli, sheets of pastry made from water, flour, egg and a squirt of grappa: they are fried in pieces in lard and then sprinkled with sugar.
In the Antigorio and Formazza valleys, you must be sure to try the delicious fiocca made from milk, cream, egg, sugar and honey.
The typical dessert found in Mergozzo is Fugascina, a sweet focaccia made from butter, sugar, flour, egg, Marsala and lemon. Another traditional Mergozzo dessert is Foglie dell’olmo (Elm leaves), shortbread biscuits with jams, which take their name from the tree that has become the symbol of the village, which, according to legend, was planted at the exact time that the first stone of Milan Cathedral was laid.
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