Wine and Culinary Excellence in Valsesia

Valsesian Cuisine Has An Assortment Of Traditional Dishes And Local Products That Will Entice Any Palate

MOCCETTA
Moccetta (pronounced mochetta) is a deli meat made of pure beef. The meat is immersed in wine and aromatic mountain spices, salt and pepper. After allowing it to dry and cure it is served very thinly sliced.

TOMA
Our toma is produced in the Alta Valsesian pastures using raw milk, then aged in our cellar in Campertogno. Its colour and taste may vary according to the mountain pasture of origin, attributable to the type of herbs and flowers the cows graze on. The taste of medium-aged toma (between 30 and 70 days) is mild but decisive. Suitable as an end-of-meal dish accompanied with honeys and jams or added during the finishing blending step to give risotto a more intense flavour.

Pasture Butter
Fresh mountain butter produced directly in selected farms. Its velvety scent and intense flavour make it an ideal spread especially with jams on toast for breakfast

RYE BREAD
This is a sourdough rye bread made with organically grown flours and organic extra virgin olive oil.

PURE PORK SALAMI
Our locally produced salami made with choice pork meats and lard; the mixture is lean and coarsely ground. Its final weight varies between 200 to 300 grams depending on the curing.

BEEF SALAMI
Our locally produced salami made with choice beef cuts and pork fat; the mixture is relatively lean, as the percentage of lard is reduced. Its weight varies according to curing, between 150 to 200 grams.