In addition to offering an enviable heritage of art and culture, nature reserves, landscapes and art, the area offers excellent gastronomic products.
The cheese is made following the ancient techniques of cheese making, the livestock is for most of the year fed with grass of the pastures and with hay obtained from mowing the nearby fields.
The most famous is certainly the bagòss cheese recognised for its extraordinary quality, but of excellent quality are also the medium-valley cheeses including goats and mixed goats’ ones.
Even the sausages are a delicacy, the “dos” of Bione is the flagship. There is no shortage of jams, honeys and truffles from uncontaminated mountain areas.
The spiedo, the trout and the perch are always present on the menus of local restaurants.
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