ENOGASTRONOMY
The food and the wine of the Verbano Valleys reflect the identity of a territory rich in traditions, nature and ancient knowledge
Among the symbolic products, the Formaggella del Luinese DOP undoubtedly stands out, a raw-milk goat cheese with a delicate but strong flavour, and the Varesino DOP acacia honey, alongside many other types of honey, from lime to chestnut.
The gastronomic offering is completed by a rich variety of artisanal cured meats and cow and goat cheese, as well as fruit and vegetables and other processed products, which express the strong bond that the territory maintains with the peasant tradition.
The products of the Verbano Valleys therefore tell the story of a genuine territory, capable of valorising biodiversity and craftsmanship to the fullest.
FORMAGELLA DEL LUINESE D.O.P.
Formaggella del Luinese is the first cheese, made from raw, whole goat's milk, to have obtained the Protected Designation of Origin in Italy.
Formaggella del Luinese D.O.P. is a unique Italian cheese: the first to obtain the Protected Designation of Origin (PDO) using exclusively raw, whole goat's milk.
It is produced in the Alpine region of Lombardy, particularly in the mountainous and hilly areas in the north of the Province of Varese, bordering Switzerland and extending to Lake Varese. Here, the cheesemaking tradition is intertwined with the quality of the raw materials and the artisanal care of the land.
This semi-hard, short-aged cheese stands out for its rich, authentic flavor, made with premium milk from goats of the Camosciata delle Alpi, Nera di Verzasca, and Saamen breeds, raised primarily on pasture.
The entire production chain—from breeding to processing and maturing—is strictly localized within the Verbano and Piambello Valleys Mountain Communities and neighboring municipalities, thus ensuring a strong connection with the local area and its biodiversity.
Formaggella del Luinese D.O.P. is a product that tells stories of the mountains, centuries-old traditions, and pristine landscapes: a true gastronomic delicacy to discover and savor during a journey into the green heart of the Verbano Valleys.
Consorzio per la Tutela della Formaggella del Luinese D.O.P.
Features, recipes and find out where to buy it: https://www.formaggelladelluinese.it/it/
TYPICAL CURED MEATS - IL VIOLINO DI CAPRA
Along with goat's violin, many other types of cured meats - from salami to slinzega - and dairy products tell of a food and wine and artisanal tradition deeply linked to the area
The Verbano Valleys are a land of ancient traditions, where the artisanal production of cheese and cured meat tells stories of mountains, pastures, and traditions passed down through time.
Alongside cow's and goat's cheese, a rich variety of cured meat stands out, an expression of a gastronomic culture that values local ingredients and traditional processing methods.
Among the most representative products there is "the Goat Violin", a cured ham with an unmistakable aroma and an intense yet balanced flavor. It is made from the legs of goats—or in some cases sheep—raised semi-wild. It owes its name to its distinctive elongated shape, reminiscent of a violin, and to the curious movement with which it is sliced, similar to that of a bow on an instrument. The Goat Violin is a true excellence of the Veddasca Valley, but can also be found in other valleys in the area.
In addition to this delicacy, salamis of various ages are also very popular, often made with local pork, as in the case of the Pre-Alpine salami from Varese, or goat salami. There are also more rustic and original options, such as the Slinzega or the liver mortadella.
These specialties can be enjoyed at farmhouses, mountain huts, and local festivals, or purchased directly from the producers so as to take home an authentic mountain flavor.
VARESE HONEY DOP
Honey has always been one of the Varese area's finest products, the fruit of a deep-rooted beekeeping tradition that is widespread throughout the province
To promote and protect this activity, they founded the Varesino Honey Quality Consortium, which in 2014 achieved an important milestone: theD.O.P. (Protected Designation of Origin) recognition for locally produced acacia honey.
The Varesino D.O.P. Honey is a monofloral acacia honey harvested exclusively in the province of Varese, between the Ticino and Olona rivers and between Lakes Maggiore and Lugano. This unique region, thanks to its climate tempered by the presence of streams and lakes, allows bees to produce honey with unique characteristics.
This honey, in fact,stands out for the light and transparent color, the delicate perfume, the sweet flavor with a slight hint of vanilla and its liquid consistency. It is produced from the nectar of the flowers of Robinia pseudoacacia L.and also contains pollen from exotic ornamental plants, typical of the historic parks and villas of the Varese area, such as the dwarf palm.
BRUTTI E BUONI
Born in 1878 from the mastery of the pastry chef Costantino Veniani, "I Brutti e Buoni" from Gavirate are a confectionery specialty that has survived the test of time while retaining the charm of authenticity
Made with a simple and fragrant dough made with egg whites, almonds, hazelnuts, sugar and vanilla, these sweets are crunchy on the outside and surprisingly soft on the inside.
They can be enjoyed in various pastry shops in the area, still packaged as they once were: in pairs, wrapped in tissue paper.
Their versatility makes them ideal with coffee, a glass of sparkling wine, sweet wines, liqueurs, or herbal teas. But for an even more indulgent experience, they can also be enjoyed as a semifreddo: with hot chocolate sauce in the winter months or with a delicate strawberry cream in the summer.
Loved by everyone, I Brutti e Buoni were also loved by illustrious figures such as Giosuè Carducci, Giuseppe Verdi and Queen Elena of Savoy.
CHESTNUTS AND SUPPLY CHAIN
In the heart of the Verbano Valleys, the chestnut is much more than a fruit: it is tradition, culture, and a local resource.
The areas most suited to chestnut growing are found in the Campo dei Fiori Regional Park—particularly around Brinzio—and in the Veddasca Valley, where chestnut groves represent a true natural and productive heritage.
Among the protagonists of this world there is certainly the Chestnut Growers Consortium of Brinzio, Orino, and Castello Cabiaglio, active since 2009. Its commitment focuses on the protection and recovery of chestnut groves, the management of a pilot chestnut forest and an educational nursery, and the promotion of typical local chestnut-based products. All this with the aim of enhancing a centuries-old tradition, while respecting the environment and biodiversity.
Their products range from fresh chestnuts to classic roasted chestnuts, all the way to chestnut flour, a base for sweet and savory recipes. They also offer more original products, such as craft beers, spreads, chestnut honey, and other culinary specialties.Chestnut wood also plays an important role: resistant and versatile, it is used by local artisans to create everyday objects, furnishing elements and true works of art.
Consorzio Castanicoltori di Brinzio, Orino e Castello Cabiaglio
Discover services and projects: https://www.consorziocastanicoltori.it/
