In these areas it is possible to taste the delicious recipes and genuine products of the local tradition, unique and refined flavors, true pearls of food and wine.

Numerous cheeses are typical of these territories, including toma di Lanzo, a type of cheese produced in the mountain pastures during the summer season, and tomini, to be enjoyed in combination with fine local honey, and excellent cured meats, such as lard, salampatata, salami and mocetta.

The most famous salami is Salame di Turgia which goes perfectly with the typical goat cheeses such as Ciavrin which can be consumed in different ways and seasonings.

The main dishes of Canavese cuisine remain mainly two: bagna caoda, accompanied with vegetables, and tofeja, an earthenware pot typical of Castellamonte containing beans with pork rinds and pig's trotter cooked in a wood-fired oven.

When it comes to desserts, we cannot fail to advise you torcetti, naturally leavened dry pastry products. Torcetti, typical of Lanzo valley, look like an oval-shaped stick of dough, covered with sugar and folded at the ends.

The wonderful vineyards of the area produce fine wines, such as the prestigious Nebbiolo of Carema, Erbaluce of Caluso, still, passito or sparkling wine, Canavese red, rosé, nebbiolo and barbera. For lovers of spirits, one of the specialties of the area is genepì.