What exactly is Alpine cuisine? First and foremost, it’s important to remember that each Alpine town has its own specialties, inspired by local traditions, typical ingredients and recipes handed down from generation to generation. Polenta, a rustic dish made with cornmeal, slow-cooked in boiling water and then stirred continuously until thickened is an absolute must-try of Piedmontese Alpine cuisine. Once the polenta is ready, it is served with melted cheese – better known as polenta concia – sausage with sauce, beef or boar stew, fried eggs and porcini mushrooms.
Other signature dishes include cheese fondue with crunchy bread or raclette, bite-sized pieces of melted Reblochon cheese accompanied with boiled potatoes, whole meal bread, pickles and charcuterie, and a hearty soup made with legumes, vegetables, croutons and cheese or potato gnocchi with melted cheese, better known as gnocchi alla bava.