Traditional farms made up of large pastures that are home to herds of cattle and flocks of sheep and goats, as well as pigs, during the summer, together with appropriate innovation in terms of animal welfare, ensure that the meat produced in Val d’Ossola is high-quality and give it unique characteristics.
There is a famous tradition of rearing typical Vigezzo goat kids and farmers have recently returned to breeding Piedmontese black pigs in Valle Anzasca.
Numerous recipes that have been handed down feature very interesting characteristics, such as the use of laugera, a special kind of soapstone, a serpentinite rock from the Ossola mountains, which, when red-hot, allows you to cook meat without any kind of seasoning, eaten with sauces and roasted potatoes.
Another typical recipe is meat cooked à la saù (with salt) or grilled on embers (especially pork ribs and sausages, including the long, thin sausage “luganiga”) with the addition of wine, seasoning, species and Alpine herbs: this recipe has been handed down from generation to generation and can now be enjoyed during traditional Ossolan festivals.
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