The alpine valleys in Piedmont and Valle d'Aosta are rich in local products and dishes, the real treasures of these areas that have been handed down over the centuries and you can still taste. In Piedmont, cheese production includes the cow's toma, cold cuts production includes the famous potato salami, and the dessert production, together with the traditional confectionery (torcetti, paste di meliga, giuraije), there are recent products like biscuits and Nivolet cake. In Valle d'Aosta, fontina and fromadzo are PDO cheese, mocetta is a cold cut made with various meat pieces dipped in salt and aromas and subsequently dried and seasoned, while boudin is a horseshoe-shaped salami based on beetroot. Desserts include tegole, butter torcetti, and mecoulin, a raisin bread made in Cogne; wines, although the quality is not so high because of the extreme climatic conditions, include excellent products like Petit Arvin, Premetta, Vin de la Sabla, and the traditional Torrette, Chardonnay, Gamay. The honey production is strong in all the valleys.