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Bakeries, Butcher's Shops , Bee-keeping Activities , Others
| Val Grande is the largest wilderness area in Italy, but also an extraordinary outdoor museum of the past mountain civilization, today brought back to life by some "pioneers of taste" thanks to their local products.
Small entrepreneurs who have chosen to live their life in harmony with nature and who draw from it their sustenance through the passionate transformation of the products of this land. Their production methods, so far from the industrial ones, express passion, typicality, genuineness, uniqueness, but also a link to the wild Val Grande around which they carry out their activities. As a matter of fact, Val Grande is an area that has been abandoned for over 50 years, and the production activities are carried out along its perimeter or inside it, like traditional beekeeping. Sheep and goat breeding represented for a long time the one and only sustenance activity in this area of Piedmont.
The Park Authority combines the safeguard of its environmental and cultural heritage with the safeguard of its local products promoted, among the other things, through the gastronomy festival "I Sentieri del Gusto", a ten-year old event held every autumn in the Province of Verbano Cusio Ossola.
Search the Products: Cheese, Honey, Bread, Autochthonous Breed and Meat, Cold Cuts, Wine, Further Products, All Products
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Found 9 Products. Results from no. 1 to no. 9
Sorting: Category > Product Name
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| Category | Quality Brands |
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| Cheese | |
| Ossolano Cheese (or Mezzapasta or Spress)
It is the founder of all the mountain cheese produced in Ossola and Sesia Valley. It is a fat cheese characterized by a longer maturation process and, therefore, it must be produced with partially skimmed milk. The rounds have a variable weight (from 5 to 6 kilos); the color of the rind, with a medium consistency, goes from yellow-light brown to brown-grey according to the maturation process. The ... >> | |
| Cheese | |
| Val Grande Goat Cheese
In the past, when the subsistence of the mountaineers living in the Alps exclusively depended on their own territory, also the most impracticable stretches of land used to be exploited: therefore, the impracticable meadows dominating Val Grande were characterized by the presence of flocks of sheep. Today, only a few producers transform the goat's milk into tome whose taste, very different from... >> | |
| Honey | |
| Valgrande Honey
The richness of the vegetation and the variety of flowers given by the thermal influence of Lago Maggiore represent one of the most fascinating beauties of Val Grande National Park. Symphonies of fragrances and perfumes caress the slopes of Val Grande, changing shades and fragrance according to the season. Exciting aromas that swarms of bees preserve in the honey they produce. The same fragrances ... >> | |
| Bread | PAT |
| Coimo Brown Bread
Coimo brown bread has very ancient origins. In the past, it was produced with buck wheat flour, while today it is produced with rye wholemeal flour (80-90%), wheat flour, water, salt, yeast, and brewer's yeast. The loaf of bread has a round and flat shape, a dark brown crust, and compact soft part. Its size is of about 700/800 g, the taste fragrant and marked. It is produced in Coimo, country ... >> | |
| Autochthonous Breed and Meat | |
| Val Grande Beef
The meat comes from a small herd of cows climbing every summer the northern slope of Val Grande to Scaredi Pass, to go down then to Alpe La Balma.... >> | |
| Cold Cuts | |
| Ossola Valley Cold Cuts
Ossola Valley cold cuts maintain in their meat a great richness of perfumes and tastes linked to their land of origin: animal fragrances, as well as fragrances of forest and undergrowth, chestnuts and dry fruits combine with softness, sweetness, juiciness, and butteriness. Among the products, the following ones stand out: goat salami with intense spicy features, the so-called goat violin, with its... >> | |
| Cold Cuts | PAT |
| Vigezzo Valley Local Ham
Vigezzo Valley local ham is characterized by its ancient processing method which originally took place also in the Municipality of Trontano, at the mouth of the Valley. After a period of forty days during which it gets pickled, the pig leg gets smoked with juniper, a very scented and balsamic shrub. During this very important passage, the meat absorbs the aromatic substances sent out by the combus... >> | |
| Wine | |
| Prunent Wine
The legendary Prunent is the characteristic local wine whose presence in Ossola is historically documented since the 14th century. It has very peculiar features linked to the territory and the vine. It has a bright garnet color with orange reflections. With an intense and fascinating scent, it has a powerful and full taste, fairly tannic, harmonious, and a spicy aftertaste. It well matches with se... >> | |
| Further Products | |
| Vigezzo Mineral Water
Used since 1895 to supply Malesco waterworks, in the early 1970s the spring aroused the interest of a group of entrepreneurs from Ossola, who created "Società Terme Vigezzo s.n.c.". The company offered to the Municipality a valid replacement of the water resource thanks to a rich water bearing layer at 65m of depth, and began the bottling and trade activity of Vigezzo water. The mineral wat... >> | |
