LOCAL DISHES
Among the typical specialities, highly recommended are “casonzièi”, pumpkin ravioli with ricotta and melted butter that can also be prepared with spinach, potatoes and savoury wild herbs (called grìsoi or gamèita) and “turtole” (in the Val Pettorina): small rounds of pasta filled with sauerkraut or spinach and fried in boiling hot oil.
One of the most important disches of the area is the "bale" or "balòte" (otherwise known as Canederli, a kind of savoury dumpling) prepared with speck, spinach of cheese that can be eaten with stew, with broth or with salad.
