The Lake Maggiore area is renowned in Italy and abroad for its wide range of products.

The local cheeses, like the celebrated Bettelmatt or the tasty Ossolano d’Alpe, are even more delicious eaten with the high quality honey produced in the area.

Speciality cured meats include the mortadella of the Ossola (under the protection of the Slow Food organisation),  the raw ham and violini di capra (cured goat’s leg) of the Vigezzo Valley. To complement these delectable hams and salamis, the locally produced wines are perfect: full-bodied reds like Ghemme Docg and Nebbiolo from the Novara hills,  Prunent and Neuv Bruschett from the Ossola valleys, or the wines of the Angera area.

Finally, the area surrounding the Lake Maggiore offers an equally diversified range of local speciality cakes and biscuits, such as the Fugascine of Mergozzo and the Margheritine of Stresa.