Ossolan vegetables are renowned for their quality: for years, cultivation of rye and buckwheat (as well as chestnut collection) made up for the absence of corn, which was first introduced with potatoes (the historic potato festival in Montecrestese, which bases its own cuisine exclusively on zero-mile potatoes, is an unmissable event) in the centuries following the discovery of the Americas, not earlier than the late-18th century.
The potatoes proved to be high-quality, so much so that they were selected for decades as seed potatoes, especially in the Vigezzo Valley. Today, in this valley and in the Formazza Valley, young farmers passionately nurture terraces that were formerly home to these crops: an excellent sign of a return to the earth, embodied by small high-quality farms.
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