A land to be discovered and enjoyed with its wine and food delights that create a rich and genuinecuisine, capable of rediscovering flavours and aromas from the past.
The local gastronomy ischaracterized by simplicity, and is made up of dishes that are created using only local seasonal produce.Due to the humble economic conditions from the past, even though with the passing of time, the disheshave become richer, and nevertheless have never lost their primary ingredient: genuineness.
Typicaldishes from the local cuisine are a fine selection of starters, among which the salami “Filetto Baciato ofPonzone” an absolute delicacy, cacciatorini, lard, peppers with bagna cauda and a variety of savourycakes.
Among the first courses are tajarin served with a mushroom or game sauce, agnolotti al plin,polenta, cisrò, farinata, and among the second courses fresh local meat, bollito misto (mixed boiledmeat), rabbit, braised meat, tripe, but also stockfish, finanziera a traditional Piemontese stir-fry andbagna cauda.
The local area also boasts a long tradition of small workshops that produce desserts using two typicalproducts from the land: hazelnuts, cultivated in the Bormida valley, and chestnuts, whose woodlandscover most of the local territory. Other local specialities are amaretti, that are still produced following anancient recipe, baci di Dama, brut e bon and acquesi with rhum.