Food&Wine - Recipe book

FOOD & WINE

Region of Novara, Lakes District, Ossola Valleys Taste experiences

ENGLISH

Index

Region of Novara, Lakes District, Ossola Valleys: taste experiences

6

Recipes:

Starters

8

First courses

14

Second courses

29

Desserts

41

Region of Novara, Lakes District, Ossola Valleys: excellent products

49

Association Brisaula Val d’Ossola

55

Association CRAVER Goat Cheese

55

Consortium for the Protection and Guaranteed Quality of Honey

56

Association Blue Fruits

57

Association of Uva Fragola and Uva Americana producers

58

Rice mills

59

Cured meat producers

61

Gorgonzola cheese producers

62

Wine producers

63

4

This publication focuses on landscapes that are as different as they are close together: from the elegant city of Novara surrounded by fertile rice paddies, we will take you up through the rolling, vineyard-covered hills and past the picturesque Lakes Maggiore, Orta and Mergozzo to the majestic peaks of the Ossola Valleys.

The variety of views in this corner of northern Piedmont is paired with a rich selection of typical food and wine.

The exclusive products from the mountain, ancient flavours rooted in tradition, combine with the delicate tastes from lake areas and unique innovations in the Novara province coming from the experience and creativity of people who love what they do.

Starting from the tables of traditional osterie and gourmet restaurants - some of which are internationally renowned - and lively food festivals, guests can explore many places in this region and find out more about its history, the people and their culture. A mix of traditional cuisine and modern culinary techniques reveals the secret of our territory.

The suggestions, peculiarities and indications in our guide are to help you enjoy your visit to the fullest. We hope you will accept our invitation to this culinary journey.

Maria Rosa Fagnoni President of Local Tourism Board Province of Novara

Oreste Pastore President of Local Tourism Board Distretto Turistico dei Laghi

5

Region of Novara, Lakes District, Ossola Valleys:

taste experiences

Our territory – the province of Novara, Lakes Maggiore, Orta and Mergozzo and the Ossola Valleys - offers not only the pleasure of environmental beauty but it also appeals to our taste!

There are indeed so many food and wine traditions and a truly enviable variety of products, such as to attract every year tourists and enthusiasts who want to discover the most genuine flavours of these lands.

Starting from the Novara plain we can find its main product, rice, here grown in multiple varieties: from the more traditional Carnaroli, Arborio, Roma, Baldo, Vialone Nano, to the more recent Nero Venere and Artemide, Rosso Ermes and the historical Razza77. Every year the ExpoRice event, which takes place in Novara and in the rice-growing towns, promotes local rice through meetings, entertainment events, cooking shows and markets.

Due to the central role of the rice production, one of the most representative and well-loved dishes from the cuisine of the Bassa Novarese region is the paniscia, made with rice enriched with vegetables from the kitchen garden (cabbage and beans are indispensable) and the salam d’la duja, a typical salami that is matured in fat in earthenware containers. Another tasty cold cut from the Novara area is the fidighina, a soft and flavourful mortadella made from liver. From the plains to the mountain, where as for first courses worth mentioning are the gnocchetti all’ossolana: home-made dumplings prepared with potatoes, chestnut flour and pumpkin flavoured with butter or local Ossola cheese cream and small dice of lard. Ossola mountain region is also known for its unique or even rare cured meats, such as the violino di capra (whole air-dried leg of goat shaped like a violin), the raw ham of the Vigezzo Valley (a real treat reminiscent of the resinous scent of the forest), the Brisaula Val d’Ossola (especially lean meat steeped in wine, then seasoned with spices and air dried) and the lard seasoned with herbs and spices.

A great variety of cheese are also produced here: while Novara area is the centre of excellence for the production of Gorgonzola DOP (in Novara there is the homonymous consortium), in the Ossola Valleys let’s find the Ossolano DOP, the unique Bettelmat PAT produced exclusively in seven pastures of the Antigorio Valley or the Toma of Mottarone produced up among the tallest peaks between Lake Orta and Lake Maggiore. Why not savour then such specialities accompanied by local honey? In the Novara hills and around the lakes, it is produced in different varieties such as acacia, chestnut, rhododendron, linden and honeydew. There is also precious wildflower honey produced amongst the Ossola mountains by only high-altitude blooms.

In the Medio Novarese region, we must point out the Slow Food Presidium Cipolla Bionda from Cureggio and Fontaneto, a yellow onion that is extremely sweet and keeps for months after harvesting.

6

Lake Maggiore and Lake Orta are home to a great variety of fish: trout, baked in tinfoil wrapping and seasoned with herbs; perch and white fish, usually fried or soused; then pike, brook trout, gardon and bleak.

Absolutely a “must” of the most typical Piedmontese menus is polenta that can be served alone, mixed with cheese or added to pork meat (spare ribs and small salami) and mushrooms (boletus is the finest species) gathered in autumn on the hilly or mountain areas of the territory. Black bread with rye flour has always been traditionally prepared in Coimo (Vigezzo Valley) even though, nowadays, this bread is generally produced in the entire Ossola region.

There is also a wide choice of baking products up and down our region. Other specialities include the Biscottini from Novara, small biscuits created by nuns in the convents of the sixteenth century, and the delicious Pane di San Gaudenzio (San Gaudenzio ’s Bread), a sweet bread made to celebrate the festivity of the Patron Saint of the capital of the province of Novara, and also the Brutti ma Buoni di Borgomanero, the Baci from Fara Novarese, the Beatine from Ghemme, the Gramolini from Galliate and the Busarola from Romagnano Sesia. In the lakes district there are tasty shortbread biscuits: Imperialine and Reginette of Omegna, Margheritine of Stresa, Fugascina of Mergozzo, Intresine from Intra and Amaretti of Pallanza. On Lake Orta the Bread of St. Jules is a rye bread filled with walnuts, raisins and chocolate, which is prepared fresh for the Patron Feast only, on January 31. Ossola’s Crescenzin is instead a sweet black bread filled with walnuts, raisins and figs. Torta del pane e latte is a typical cake from our mountains made with rye bread, fresh milk, cocoa powder and raisins, then baked in a traditional terracotta pan and finally decorated with pine kernels and rosemary or bay leaves.

In Cannero Riviera several citrus fruit trees are cultivated thanks to the micro-climate of Northern Lake Maggiore. Lemon, orange, grapefruit, cedar fruits are used to prepare cakes, biscuits, tea and marmalades.

The wines from these lands deserve a separate chapter. Starting from the Colline Novaresi, we go from the noble DOCG Ghemme to the DOC Boca, Fara and Sizzano. These are all full-bodied wines from the traditional vines of Nebbiolo, Vespolina and Uva Rara in the nearby hills. The wine list, which will satisfy the most demanding of palates, is completed but the wide range of young DOC Colline Novaresi, white and red wines that are excellent with every dish. To the north of the Toce river plain we find the panoramic terraced vineyards where the DOC Valli Ossolane are born, fearless wines that go well with local delicacies.

Here is another natural wealth: precious mineral waters are bottled from the mountain springs of the Antigorio, Bognanco and Vigezzo Valleys, in the Ossola region. Two curiosities: Crodino, the best-known and most drunk non-alcoholic Italian aperitif, is historically produced in Crodo (Antigorio Valley), while in 1860 the recipe of famous Campari was created by Gaspare Campari in Novara’s small bar Caffé dell’Amicizia and has remained unchanged since then.

From Novara, through the hills and lakes, to the Alps: this is a territory full of taste. Savouring our exquisite cuisine is so simple, visit for example our fine restaurants, excellent osterie and authentic farmhouses or spend some of your holiday time at our colourful country festivals. Great interest is also given to the topic of innovation by our starred chefs, whose recipes are quoted in the best international food guides. Finally, many local farmers and wine growers are used to welcome the public to their estates, where it is possible to taste and buy extremely fresh and organic products.

7

STARTERS

“Tam Tam” Potatoes Recipe serves 4 people Ingredients

Instructions

•• 10 potatoes

Boil the potatoes with the skin and only peel them once they have cooled down.

Sauté in a pan the sliced onions in oil and add the ripe tomatoes. Halfway through the cooking time, add the roughly chopped potatoes and smash them while they are cooking (at least an hour), with a metal spatula, the sound of which lends the name to the recipe. Season with salt and pepper. They are tasty both warm and cold with anchovies or salacche.

•• 2 ripe tomatoes or tomato sauce •• 2-3 onions, to taste •• 1 tablespoon olive oil

•• salt and pepper to taste

8

STARTERS

“Lingotto di Mergozzo” Recipe serves 10 people Ingredients

Instructions

•• 840 g lake trout

For the smoked trout: Prepare the trout, add seasoning and let it marinate for 6 hours. Rinse off the excess salt, dry and smoke with cypress needles. Let the fish set in the refrigerator for a day before removing the bones and cleaning. Make 10 “lingotti” (bar-shaped portions), 70 g each, from the “baffa” smoked trout. Use a piece of plastic wrap to give each piece a cylindrical shape, and let them set for another day in the refrigerator.

•• 20 g raspberry gelatin

•• 120 g black vinegar bread •• Wild flowers

For the smoked trout: •• 700 g trout “a baffa” •• 23.3 g sugar

•• 93.3 g integral salt For the raspberry gelatin (45 g): •• 30 g raspberry vinegar •• 20 g sugar

•• 0.5 g agar agar For the black vinegar bread: •• 10 g bread slices •• 50 g balsamic vinegar •• 1 g activated charcoal

For the raspberry gelatin: Make the raspberry gelatin by combining the ingredients and bringing the mixture to a boil. Spread the mixture in a pan and break it up with a whisk.

For the black vinegar bread: Eliminate the bread crust. Dissolve the charcoal in the vinegar and let the bread absorb the liquid. Dehydrate overnight. Put in the blender and mince into large crumbs.

Garnish and presentation: Place the cylinder shaped “lingotto” in the centre of the plate.

Make a line of black bread crumbs and raspberry gelatin on top of the “lingotto”. Garnish with fresh flowers.

9

STARTERS

“Prata Hapfla” (potato pancake) Recipe serves 6 people Ingredients

Instructions

•• 1 kg Roti Oig jè local potatoes

Boil the potatoes and cut the cheese into cubes. Peel the potatoes after they are done, and cut them into chunks. In a non-stick skillet, sauté the onion in the lard or the butter until it is golden in colour. Then add the potatoes, mix well and incorporate the cheese cubes. Turn the mixture over, as if it were an omelet. When it is golden brown on both sides, it is ready to serve.

•• 300 g Formazza cheese, aged 3 months •• 1 large yellow onion

•• 1/2 teaspoon of lard or Formazza butter

10

STARTERS

Lake fish “in carpione” Recipe serves 4 people Ingredients

Instructions

For the red “carpione” marinade: •• 160 g white fish fillets

For the vegetables: Peel and wash the vegetables. Cut into regular 5-cm sticks and sauté in a pan over moderate heat with a tablespoon of extra-virgin olive oil. Add salt as desired while cooking.

•• 120 g red wine vinegar •• 240 g red wine •• 240 g water •• 6 g salt

•• 15 g sugar

•• Juniper berries •• 1/2 bay leaf

•• Black peppercorns For the white “carpione” marinade: •• 300 g zander (pike-perch) •• 250 g white trout fillets

•• 250 g white wine vinegar •• 500 g white wine •• 500 g water •• 60 g sugar •• 12 g salt

•• Juniper berries •• 1 bay leaf

•• Black peppercorns For the vegetables: •• 120 g carrot •• 120 g onion

For the two marinades: In two different pans, boil the vinegar, wine, water, sugar, salt and herbs. Let simmer for 5 minutes, add the sautéed vegetables (divided equally between the two marinades) and boil for another minute. Remove from the burner and let cool.

Cut the fish into regular pieces that can be divided into 4 portions. Lightly coat in flour and fry them in a pan with the vegetable oil, salt and dry with paper towels. It is important that the fish remains crisp. Let cool.

Divide the white “carpione” into two equal parts and pour into two containers and put the zander in one container and the white trout in the other. Put the white fish into the red marinade.

The fish must marinate at least 1 day.

Serving: Remove the fish and vegetables from the marinade and serve with a green salad and a piece of “focaccia” bread.

•• 120 g celery For cooking: •• Vegetable oil

•• Extra-virgin olive oil •• 00 Flour

•• Salt, to taste 11

STARTERS

Potato “rosti” Recipe serves 8 people Ingredients

Instructions

•• 1 kg red potatoes

In a large skillet, sauté the bacon slowly in the oil until transparent. Add the onion and braise it slowly while mixing. Add salt and pepper. Add butter when fully cooked. Boil potatoes separately and peel when cooked.

Slice and add to the onion sauce prepared previously.

Sauté for a few minutes.

•• 500 g white onions •• 140 g fresh bacon •• 50 g butter

•• 100 g extra-virgin olive oil •• Salt and pepper, to taste

12

STARTERS

Rusticion from Prato Sesia Recipe serves 6 people Ingredients

Instructions

•• 1 kg potatoes

Separately cook the potatoes and the cabbage.

After peeling and slightly mashing the potatoes, add them to the squeezed cabbage and the beans, mixing everything together with a pinch of salt. In a non-stick pan, put the oil, the finely chopped lard, the butter, the minced onion and, once the onion is soft and golden, add the vegetables. Press down with a spatula and let it cook on medium heat for a few minutes on each side until golden brown, seasoning with salt. Serve warm.

•• 1.5 kg savoy cabbage •• 200 g beans •• 1 large onion •• 100 g lard

•• 50 g butter

•• 30 g Extra-virgin olive oil •• 1 sprig of rosemary

•• 2 bay leaves to taste •• Salt to taste

13

FIRST COURSES

Agnolotti pasta with three roast meats Recipe serves 8 people Ingredients

Instructions

For the pasta: •• 1 kg 00 flour

For the pasta: knead the dough and roll it out until you have a very thin sheet.

•• 1 tablespoon extra-virgin olive oil

For the filling: finely grind and make marble sized balls.

•• 7 whole eggs and two egg yolks For the filling: •• 150 g beef pot roast •• 150 g roast veal tip •• 150 g roast pork

•• 150 g boiled meat •• 1 Duja salami

•• 2 bread rolls soaked in milk

•• 3 tablespoons of Parmigiano

•• 3 tablespoons minced parsley •• 1 whole egg, salt

For the nettle sauce: •• 20 top baby nettle leaves

For the nettle sauce: Blanch the nettles and shock them in water and ice. Blend them with the cream and Parmigiano. Season, strain and warm up in a water bath.

Makes some strips of dough and fill the agnolotti by hand, sealing the dough by pressing the agnolotto between your hands and releasing all the air bubbles. They will be softer if you avoid using an egg wash to seal them. Cook in lots of water for a few minutes. Add the sauce and serve.

•• Half a cup of fresh cream

•• 2 tablespoons grated Parmesan

14

FIRST COURSES

Cannelloni in the Camerese style Recipe serves 8 people Ingredients

Instructions

•• 2 onions

For the filling: cut the onions into julienne strips and cook them until soft in a saucepan, add the meats and brown them. Add the tomato and cook for 2 hours adding broth. At the end of the cooking time, add the spinach, previously blanched and squeezed and cook a further 10 minutes to reduce the cooking liquid.

Let cool and mince in the meat grinder twice.

•• 500 g of chopped beef •• 150 g chopped pork •• 150 g veal heart

•• 150 g veal sweetbread

•• 100 g prosciutto crudo •• 100 g veal brains

•• 200 g chopped tomato •• 500 g boiled spinach •• 3 eggs

•• 250 g milk

•• 112,5 g 00 flour

•• 200 g Parmigiano Reggiano •• 200 g milk

•• 200 g cream

•• salt and pepper to taste

For the crêpes: in a bow, whisk the eggs with the flour and add the milk, salt and pepper. Let the batter rest for about 30 minutes. Blend the mixture in a blender and make some very thin crêpes in the proper pan.

For the Parmigiano Reggiano sauce: in a pot, heat the milk and the cream, add the grated cheese and blend it in a blender.

For the cannelloni: cut the crêpes in half, spread the meat filling on one side with a piping bag; roll them tightly and cut them into two parts, then place on a greased baking tray.

Sprinkle the Parmigiano and pour the melted butter.

Cook in a 180° C over for 5 minutes until the cannelloni are golden; serve with the Parmesan sauce.

15

FIRST COURSES

“Bottoni di lago” (lake fish buttons) Recipe serves 10 people Ingredients •• 500 g lake fish stuffing

•• 750 g fresh pasta made with egg white •• 200 g cream of cauliflower

•• Reduced broth made from lake fish •• Cooking juices from lake fish •• Shrimp shell dust

•• Cauliflower grated with a microplane •• Herbs or flowers

For the lake fish stuffing: •• 150 g burbot (“bottatrice”)

•• 150 g white fish fillets (“lavarello”) •• 150 g trout

•• 50 g smoked eel

•• 50 g offal and eggs from the various fish •• 100 g butter •• 1 shallot

•• 1 white onion

•• Salt, to taste For the fresh pasta made with egg white: •• 500 g 00 flour •• 250 g egg whites

For the reduced broth made from lake fish: •• 1 stalk of celery •• 1 carrot

•• 1 white onion

•• Fish bones and heads •• 2 bay leaves

•• 1 clove of garlic

•• Enough water to cover For the cauliflower cream: •• 1 cauliflower •• 100 g butter •• 1 white onion •• Salt

Instructions For the lake fish stuffing: Fillet and remove the spine from the lake fish, sauté the eggs and offal (internal organs) in butter. Sweat the butter on a black Gastronorm pan with pieces of onion and shallot, add the fish cut into chunks, add the offal, salt and cook at 100° for 1 hour. Drain and keep the cooking juices; grind the fish finely with a meat grinder to obtain a homogeneous mixture.

Add salt to adjust flavour.

For the fresh pasta made with egg white: Mix the ingredients in a planetary mixer until the dough is smooth, just as if you were making normal egg pasta. Let set in a vacuum pack for at least 2 hours, and then roll very thin.

For the reduced broth made from lake fish: Brown the vegetables in butter, add the fish scraps and bones, and then cover with water and let cook on low heat to extract all of the flavours. Filter and reduce.

For the cauliflower cream: Sauté the julienned onions in butter until they are soft, and then add the cauliflower pieces. Cook very slowly until very soft. Beat, add salt to adjust flavour, and put through a chinois.

Serving: Cook the “buttons” in salted water then flavour them in a pan with the fish cooking juices. Use a spoon to distribute the cauliflower cream and the buttons, use the microplane to grate fresh cauliflower over the dish, pour 1 spoonful of fish broth over the buttons and lastly, garnish with herbs or flowers.

16

FIRST COURSES

“Conchiglioni” pasta with lake fish ragu sauce and potato cream Recipe serves 6/8 people Ingredients

Instructions

•• 500 g “conchiglioni” pasta

For the stuffed “conchiglioni”: Grind all fish fillets in the meat grinder (without skins).

Chop the vegetables and sauté them all together with a drop of olive oil. Add the ground fish, sauté it until golden and douse with white wine. Let the liquid evaporate, add the tomato sauce and continue to cook. If necessary, add a little fish broth. When the sauce is done, add the chopped herbs and let cool. Cook the “conchiglioni” in plenty of salted water, cool them and fill them with the fish ragu, that has also been cooled.

•• 400 g potatoes

•• 100 g pink trout fillets

•• 100 g white trout fillets •• 100 g white fish fillets •• 50 g zander fillets

•• 50 g roach fish fillets •• 50 g tench fillets •• 50 g eel fillets

•• 50 g tomato sauce •• 200 ml fish broth •• 1 onion

•• 1 carrot

•• 1 stalk of celery

•• 1 glass white wine

•• Marjoram, dill, chives •• Olive oil, as needed

For the potato cream: •• 250 g boiled potatoes •• 200 g cream •• 20 g butter

•• Salt, to taste

For the potato cream: Cook the potatoes in the skins. Mash them in a potato ricer. Put the potatoes in a bowl and add the cream, salt and melted butter. Beat with a mixer until the mixture is smooth and creamy. Its temperature should be 60/70°C. Pour the mixture into a siphon, close properly, add 1 or 2 gas cartridges and keep warm in a bain marie (6070°C).

Serving: Heat the “conchiglioni” in the oven at 110°C with 60% humidity for 5-6 minutes. Arrange them in a flower shape on the plate and put the potato cream in the centre with the siphon. Serve lightly drizzled with oil.

17

FIRST COURSES

“Gnocchetti” made with ricotta from Viceno Recipe serves 6 people Ingredients

Instructions

•• 400 g Vicenese ricotta cheese

Put the ricotta in a mixing bowl. Squeeze and chop the cooked spinach add it to the ricotta along with the egg.

Add the salt, pepper and nutmeg. Mix with a wooden spoon as you add the flour 1 TBSP at a time. Form the gnocchi with a teaspoon. Boil the gnocchi in salted water; flavour them with plenty of melted butter and sage. Serve hot.

•• 150 g boiled spinach (or “brucoi” greens) •• 1 egg

•• 6 TBSP white flour

•• Salt, pepper and nutmeg, to taste •• Butter and sage, to taste

18

FIRST COURSES

“Gnocchi all’ossolana” Recipe serves 6 people Ingredients

Instructions

•• 500 g white flour

Boil the potatoes and the chestnuts, bake the pumpkin in the oven with a little oil and then run these ingredients through a fine sieve. Place a mound of flour on a board; add potatoes, pumpkin, chestnuts, eggs, salt, pepper, nutmeg and oil. Mix and knead, and then add the breadcrumbs. Shape the gnocchi as preferred, place them in a bot with boiling water and remove them from the water when they float to the top. At this point, place them in a pan with melted butter and sage, add cooking juices from a roast and typical toma cheese from the Ossola mountain region. Cook until a creamy sauce forms.

•• 500 g “granito” flour

•• 800 g sweet pumpkin •• 600 g red potatoes •• 100 g chestnuts

•• 200 g breadcrumbs •• 2 egg yolks

•• 1 tsp of extra-virgin olive oil

•• Salt, pepper and nutmeg, to taste

19

FIRST COURSES

“Gnoc da la Chigià” on a bed of parsley, porcini mushrooms and herbs Recipe serves 4 people Ingredients

Instructions

•• 500 g 00 flour

For the gnocchi: Mix the water and flour vigorously and let rest for a few hours. Use a spoon to shape the gnocchi and immediately cook them in boiling water.

•• 400 g water

•• 4 porcini mushrooms •• Parsley, to taste •• Butter, to taste •• Garlic, to taste •• Salt, to taste

•• Aged local cheese, to taste

For the parsley bed: Quickly blanch the parsley and cool it immediately in ice; blend it with butter until it forms a smooth mixture.

For the mushrooms: Clean them carefully, slice them and quickly sear them with salt, pepper and garlic. Add the gnocchi.

Serving: Put a little parsley sauce on the bottom of the dish, place the gnocchi in the centre, grate the cheese over them and decorate with herbs and flowers.

20

FIRST COURSES

Paniscia alla Novarese (Novarese style Paniscia) Recipe serves 4 people Ingredients

Instructions

•• 350 g Carnaroli rice

In a pot, blanch the pork rind after scraping it and then let it cool, cut it into cubes and cook. In a pot, place the other vegetables cut up like you would for the minestrone, add the beans and 2 litres of cold water and cook for about 45 minutes.

Pound the lard and the finely minced onion or shallots, put them into a shallow pot and brown them; when the onion is very soft, add the crumbled “duja” salami and the mortadella, brown for a couple of minutes and add the rice.

When you have finished toasting the rice, add the pork rinds and the wine and reduce, add the vegetable broth like for a risotto.

10 minutes before the end of the cooking time add the already cooked beans and the tomatoes.

Lastly, let it rest away from the heat for some minutes, check for salt and before serving, sprinkle black pepper over the dish.

According to the Bassa Novarese tradition, the “paniscia” should be served without any Parmigiano.

•• 1 Duja salami and 1 “fidighin”, (liver mortadella) •• 100 g pork rind and 50 g lard

•• 1 glass of red Colline Novaresi wine •• 30 g butter, 2 shallots or 1 small onion •• optional: ½ clove of garlic

•• 1 celery stick, 1 carrot and 2 leeks •• ½ white cabbage

•• 250 g shelled fresh borlotti beans or previously soaked dry beans, soak for at least 12 hours •• vegetable or meat broth

•• 2 sauce tomatoes, peeled and seeds removed •• salt and freshly ground black pepper

21

FIRST COURSES

Carnaroli rice, perch and lemon cream Recipe serves 4 people Ingredients

Instructions

•• 280 g Carnaroli rice

For the risotto: Toast the rice with a small quantity of extra-virgin olive oil and 4 pinches of rock salt. After it is warm, add the shallot and the Prosecco and let the wine evaporate.

Then, add the perch fillets and cover with the fish stock.

Cook 12 minutes. Remove from burner, add the butter and Parmesan cheese and cover. Let set for 1 minute.

Blend and adjust flavour with salt and pepper.

•• 150 g perch fillet, flattened

•• 100 g mountain pasture butter

•• 100 g Parmesan cheese, aged 36 months •• 20 g lemon cream •• 50 g shallots

•• Stock made from lake fish, to taste •• Prosecco wine, to taste •• Rock salt, to taste

•• Extra-virgin olive oil, to taste

For the lemon cream: Bring 200 g cream to a boil. Remove from burner and add the rind of 1 organic lemon for 15 minutes. Let cool.

Serving: Garnish the risotto dish with a spiral of lemon cream.

22

FIRST COURSES

Gnocchetti of ricotta and Artemide rice, Gorgonzola wafer, and fresh tomato sauce Recipe serves 4 people Ingredients

Instructions

•• 100 g Artemide rice

For the gnocchi: Boil the Artemide rice for at least 50 minutes, blend it and make a paste of it. Create a dough by mixing the ricotta, the flour, the rice paste, an egg and some Parmigiano. Mix everything, roll out the dough with your fingertips to create strips of about 2 cm, which you then cut into chunks. Boil the gnocchi in lightly salted water, toss them in butter and set aside.

•• 500 g Ricotta

•• 500 g cherry tomatoes

•• 200 g of Gorgonzola Piccante (spicy) •• 150 g Flour •• 2 egg yolks

•• Parmigiano to taste

•• Extra-virgin olive oil to taste •• Salt to taste

•• Pepper to taste

For the tomato sauce: Cook the fresh cherry tomatoes for just a minute in olive oil, then put them through a vegetable mill and blend them.

For the wafer: Put a slice of Parmigiano in a non-stick pan and melt it until it is slightly golden. Let it cool and mould it into a waffle and them place some Gorgonzola pieces over it.

Plating: Spread some tomato sauce on the bottom of the bowl, place some gnocchi and complete with the Parmigiano and Gorgonzola Piccante waffle.

23

FIRST COURSES

Risotto with Prünent wine and foie gras Recipe serves 4 people Ingredients

Instructions

•• Half a yellow onion

For the risotto: Sauté the onion with a knob of butter and toast the rice.

Pour 3/4 of the wine over the rice and let evaporate.

Add the broth gradually and cook for about 18 minutes.

•• 400 g Superfino Carnaroli rice

•• 4 scallops of foie gras (about 200 g total) •• 1.2 l meat broth

•• 0.5 l Prünent red wine •• Local butter, to taste

•• Parmesan cheese, to taste •• Salt, to taste

•• Flour, as needed

For the wine sauce: In the meantime, reduce the remaining Prünent by 2/3 and make it creamy with the butter kneaded with a bit of flour.

For the foie gras: In another pan, melt a little butter, lightly flour the foie gras scallops and fry until golden on both sides.

Serving: When the rice is done, add a handful of grated parmesan and a TBSP of butter. Put into the serving bowls.

Decorate with a spoonful of the reduction, over and around the rice. Set the warm scallop on top and enjoy your risotto with a nice glass of Prünent.

24

FIRST COURSES

Campari Risotto made with the Razza 77 Recipe serves 2 people

Instructions

Ingredients

In a low and non-stick pan, pour the Campari and the sugar and cook for 5 minutes on medium heat to make a caramel.

Sauté the onions with a little oil; when they are golden brown, add the Razza77 and toast it for about 3 minutes.

At this point, wet the rice with a little Campari and start to gradually add a ladleful of vegetable broth (or meat broth, although due to the type of risotto, we recommend vegetable).

Halfway through, add the saffron, some orange juice and the grated orange zest. Continue to add the broth and continue to mix until cooked. Depending on the pan (shape and material) and the heat used, the cooking time can vary from 16 to 18 minutes including the toasting.

Once the cooking is done, pour the risotto into a baking dish and stir in the Parmigiano and the butter. Razza77 allows you to stir the risotto with no butter if preferred, thanks to its high level of starch that is released during the cooking process, which allows you to achieve a great “wave” without adding butter.

Once served into plates, you can add some caramelized orange zests.

•• 4 handfuls of Razza77 (160 g) •• 30 g onions

•• Extra-virgin olive oil •• butter

•• 1 orange (zest and juice) •• Campari

•• Vegetable broth •• saffron •• sugar

A little history The Razza 77 variety dates back to the Thirties and was appreciated for its culinary qualities in the preparation of traditional risottos, to the point of being mentioned in many old recipe books.

From the Sixties onwards, however, its cultivation stopped, due to its predisposition to being attacked by fungal diseases and how quickly it would wilt (when mature, the plant would wilt to the ground due to how heavy the panicle would get, making the harvesting very difficult).

These issues did not dissuade a few headstrong farmers and entrepreneurs from Novara, who were adamant that they would start growing it again, in the perspective of recovering a historical rice variety and a broader promotion of the rice growing and farming culture.

25

FIRST COURSES

Risotto with dried moulds, mascarpone, Gorgonzola and walnuts Recipe serves 6 people Ingredients

Instructions

•• 2 litres Vegetable broth

For the walnuts: in a pan add some oil, heat it up well and sauté the walnuts for a few minutes until they are a darker golden brown, remove from the pan and roughly chop.

•• 420 g Carnaroli rice •• 150 ml white wine •• 1 onion

•• 60 g butter to toast the rice

•• 100 g butter to stir into the rice •• 180 g mascarpone •• salt to taste

•• 70 g walnuts

•• 200 g natural Gorgonzola + 80 g milk •• 250 g Sweet Gorgonzola + 80 g milk •• seed oil

For the sauce: melt the sweet Gorgonzola in the 80 g of warm milk, filter and set the liquid aside. Rinse the sieved moulds, dehydrate them and dry them.

Melt the spicy Gorgonzola in 80 g of warm milk and blend to obtain a soft sauce. Keep warm.

For the risotto: heat up the 60 g of butter, add the sliced onion and cook it for a few minutes and then add the rice.

Toast the rice, wet it with the white wine, remove the onion and cook with the broth, seasoning with salt.

Once cooked, remove from heat and stir in the mascarpone and remaining 100 g of butter.

Plate and decorate to taste with the two Gorgonzola sauces, the walnuts and the dried moulds.

26

FIRST COURSES

Risotto with yellow onion from Cureggio and Fontaneto and a quail sauce Recipe serves 4 people Ingredients

Instructions

•• 400 g Carnaroli rice

Cook the quails with celery, carrot and yellow onion in the olive oil and mashed lard. Once they are cooked, debone them and finely mince the meat, keeping some aside for decoration.

Slice the onion in rounds, fry it in oil for a few minutes, remove from the pan and season with salt.

In a pot, sauté 1/2 a finely minced onion with oil, butter and lard for 1 minute, adding a ladleful of broth and letting that absorb. When the soffritto is ready, add the rice, toast it and wet with the white wine. Continue adding a ladleful of broth only when the previous one has completely absorbed.

After 10 minutes, add half the minced quails and complete the cooking. Remove from the heat and stir in the butter and parmesan. Serve onto plates and place a spoonful of the quail sauce and some golden onion rings at the centre.

•• vegetable and meat broth •• 2 quails

•• 3 medium Cureggio and Fontaneto onions •• 40 g butter •• 50 g lard

•• 25 g grated Parmigiano Reggiano

•• 1 glass of white Colline Novaresi wine •• Extra-virgin olive oil

27

FIRST COURSES

Lake fish soup Recipe serves 4 people Ingredients

Instructions

For the mirepoix: •• 1 carrot

Start by sautéing the mirepoix (carrot, onion and celery).

Add the fish scraps (heads/bones) and garlic and then douse with white wine and evaporate. Add water as needed, and adjust flavour with salt and pepper. Add thyme and marjoram and boil the soup for about 70 minutes. Filter to obtain fish broth. Cut the white fish, roach and trout fillets into strips and boil them in the fish broth for a few minutes (depending on size). Serve in a bowl with grilled bread “crostoni”.

•• 1 onion

•• 1 celery stalk For the soup: •• 500 g lake fish fillets (white fish, roach and trout) •• Lake fish scraps

•• Enough water to cover •• White wine, to taste •• Salt, to taste

•• Pepper, to taste

•• Thyme and marjoram, to taste

28

SECOND COURSES

Costoletta a tutto tondo Recipe serves 1 person Ingredients

Instructions

•• Bone-in veal chop

For the crispy rice: cook the rice in vegetable broth and saffron like you would for a risotto. Remove from the heat when it is very “al dente” and cool it down under running water. Drain well, dry and leave in a ventilated oven for a night at a low temperature. After this, fry the grains for a couple of minutes in hot oil and drain on paper towels to absorb the excess oil.

Lightly beat the chop to flatten. Mix the crispy rice with the breadsticks. Flour the chop, then in the beaten egg and the in the rice and breadsticks to obtain the typical breading.

In a hot pan, put some clarified butter and cook the chop on both sides on medium heat to not loose the beautiful yellow colour of the rice (at a higher temperature the rice would go from yellow to brown, loosing the colour effect).

Melt the Gorgonzola with some cream and a pinch of saffron. Serve the chop with the cream of Gorgonzola.

•• Carnaroli rice

•• A sachet of saffron •• Vegetable broth •• salt

•• pepper

•• Sweet Gorgonzola

•• Crumbled breadsticks •• Flour •• Egg

•• Butter

•• Fresh cream

29

SECOND COURSES

Stuffed cornish hen with pickled vegetables Recipe serves 8 people Ingredients

Instructions

For the hen: •• 1 medium sized cornish hen

For the hen: debone the hen carefully, making sure to not break the skin, cut along the sternum and the breast will open up; continue along the back to remove the carcass; continue with the thighs and the wings.

Add the meats to the eggs, salt, add a handful of minced parsley and one of chopped up spinach, mix everything until you have a firm mixture.

Open the hen and stuff it by pressing the meat, close it up, wrap it in a cloth, tie it in multiple places and boil it for 2 hours.

•• 250 g ground beef •• 250 g ground veal

•• 250 g ground pork •• parsley

•• boiled spinach •• whole eggs

•• salt and pepper to taste

•• celery, carrot, onion and bay leaf For the pickled vegetables: •• 2 carrots, 1 zucchini, 1 pepper •• ½ cauliflower

•• 1 stick of celery

•• 250 ml vinegar •• 500 ml water

•• bay leaf, salt, peppercorns, olive oil

For the vegetables: bring the water to boil with the vinegar, salt it, add 4 pepper corns and the bay leaf, cut the courgettes into pieces placing the carrots and the celery, then the cauliflower and the zucchini, then the pepper. Boil for another 10 minutes then turn off the heat. When ready to serve, season with the extra virgin olive oil.

30

SECOND COURSES

“Baccalà alla Formazzina” Recipe serves 4 people Ingredients

Instructions

•• 4 pieces of fresh “baccalà” (salted cod)

For the potato spheres and the milk and onion cream: Boil the potatoes, then peel them and use a melon baller to form spheres that we will boil until done. Douse them with extra-virgin olive oil and keep warm. In the meantime, cut the onion into julienne strips and simmer it in the milk slowly to form a cream. Filter the cream and let it cool.

After it is cold, load a siphon with the cream and 2 gas cartridges.

•• 4 medium-sized Formazza potatoes •• 2 yellow onions •• 1 clove of garlic •• 1 l milk

•• Parsley, to taste

•• Extra-virgin olive oil, to taste •• Beet shoots

For the “baccalà”: Set the pieces of fish on a baking sheet and drizzle with extra-virgin olive oil, sprinkle with salt and parsley stalks.

Cover with tin foil and bake in the oven at 200°C until the internal temperature of the fish measures 50°C. Serving: Remove the skin from the piece of “baccalà” and place it on the plate. Place potato spheres and beet shoots next to it and then garnish with the milk and onion cream.

31

SECOND COURSES

Venison rib-eye steak with Ca’ d’Matè “grappa” Recipe serves 4 people Ingredients

Instructions

•• 4 venison rib-eye steaks from the Ossola Valleys (environmentally friendly production chain)

Sauté the venison steak in the butter and herbs in a pan (preferably made of aluminium) over medium heat, then add salt and pepper. After a brief cooking time (the interior of the meat must remain very rare), eliminate the grease from the pan and add the “grappa”. Let it evaporate with a drop of liquid cream to make a sauce. In a non-stick pan, cook a slice of apple with a drop of oil.

Serve the steak covered with plenty of sauce, a cooked apple round and a spoonful of red blueberry jam.

•• 50 g cream

•• Butter and oil, to taste

•• Herbs, garlic, salt and pepper, to taste •• Ca’ d’Matè “grappa” (mountain liqueur), as needed •• 1 apple

•• Red blueberry jam, as needed

32

SECOND COURSES

“Cuchéla” from Varzo Recipe serves 4 people Ingredients

Instructions

•• 0.5 kg cooked mountain pasture butter

In a pot (preferably made of soapstone, bronze or copper), melt the butter and sauté the bacon, ribs and salamis for a few minutes until golden brown. Add the whole potatoes, a pinch of salt and as much ground pepper as desired.

Cover the pot with a lid and cook over low heat, without stirring, for at least 2 to 2 and a half hours. To make sure the food is cooked evenly without stirring, move the pot quickly clockwise and anticlockwise to simulate turning the ingredients in a pan, so that they actually move without being stirred. After the designated cooking time has passed, check the consistency of the potatoes with a pointed knife. This dish must be served very hot.

Distribute the ingredients and the liquid evenly in the serving bowls.

•• 1.5 kg small whole red potatoes from the Ossola Valleys •• 4 small salamis, to be cooked •• 4 pork ribs, cut into pieces •• 0.2 kg local bacon

•• Rock salt and ground pepper, to taste

33

SECOND COURSES

Fried lake fish with citrus mayonnaise Recipe serves 12 people Ingredients

Instructions

•• 2.5 kg fish (pink trout, white trout, white fish)

For the mayonnaise: Prepare the mayonnaise by putting the yolks, salt and oil into a hand blender cup, whip and move the hand blender up slowly as the mixture increases in volume. When the mayonnaise has reached the right density, add the juice.

For the mayonnaise: •• 5 egg yolks

•• 0.5 l sunflower seed oil

•• Juice from one orange and one lemon •• Salt, to taste

For the flour coating: •• 00 flour, as needed

•• semolina flour, as needed •• Rice flour, as needed

For the fried lake fish: Fillet the fish and leave the skin on. Then cut the fillets into strips and dredge them in the coating made with the three types of flour. Fry them for a couple of minutes in oil at 180°C. Dry on paper towels and salt to taste.

Serving: Serve hot with the citrus mayonnaise.

34

SECOND COURSES

Marinated white fish fillets Recipe serves 4 people Ingredients

Instructions

•• 4 white fish fillets

Wash all the vegetables and cut them into matchstick sized pieces. Put a little oil in a pot and add the onions, the other vegetables and the vinegar and wine. Bring to a boil and let cook for 4/5 minutes. In the meantime, clean the white fish fillets, dredge them in flour and fry them in a pan with the remaining oil. Remove them from the pan, dry and put them in a casserole dish that is big enough to hold them. Pour the boiling marinade over them, along with the vegetables. Let marinate for about 2 hours. Serve the warm fillets with their vegetable sides, 2 TBSPs of sauce and a drop of olive oil. The “carpione” marinade is very good when still warm, but it can also be served chilled, from the refrigerator.

•• 100 g onion

•• 50 g white celery •• 100 g carrot

•• 100 g courgettes

•• 300 cl white vinegar •• 300 cl white wine

•• 150 g sunflower seed oil •• 50 g white flour •• 2 cloves garlic

•• 1 TBSP parsley

•• Salt and pepper, to taste

35

SECOND COURSES

Gratined Lake Maggiore zander scallops Recipe serves 6 people Ingredients

Instructions

•• 900 g zander fillets (pike-perch) from Lake Maggiore

Mince the garlic, rosemary and parsley. Blend with the breadcrumbs, almond flour, salt and pepper. Put the fillets in a pan on baking paper, spread the breadcrumb-herb mixture evenly over the fish, drizzle with oil and bake in a preheated oven at 200°C for 20 minutes. Remove from the oven and serve hot with a side dish of green vegetables sautéed in butter.

•• 100 g breadcrumbs •• 125 g almond flour •• 10 g fine salt

•• 30 g extra-virgin olive oil

•• A pinch of ground black pepper •• 1 sprig of rosemary •• 1 bunch of parsley •• 1 clove of garlic

As a side dish: •• 200 g of greens sautéed in butter

36

SECOND COURSES

Sturgeon in orange sauce with potato and wood sorrel cream and “strozzo” bread with juniper Recipe serves 6 people Ingredients

Instructions

For the sturgeon: •• 1.3 k sturgeon fillets

For the sturgeon: Fillet the sturgeon, cut into pieces, but into sparkling water for 1 minute to achieve the correct level of acidification. Dry with paper towels. Place in vacuum bags with orange peel and extra-virgin olive oil. Steam or cook with a Roner Clip for 20 minutes at 60°C.

•• 1 orange peel

•• Extra-virgin olive oil to taste For the potato and wood sorrel cream: •• 300 g boiled potatoes •• 150 ml whole milk •• 25 g butter

•• 1 bunch of blanched wood sorrel •• Salt, to taste

For the “strozzo” bread with juniper: •• 125 g 00 flour •• 65 g cold butter •• 1 egg

•• 2.5 g rock salt •• Juniper berries

For the potato and wood sorrel cream: Boil the potatoes in salted water until they are done, then mash them. Add hot milk, wood sorrel and butter. Add the salt, whip and run through a sieve. Pour the hot whipped potato mixture into the siphon. Keep the siphon warm in a bain-marie (max 70°C).

For the “strozzo” bread with juniper: Mix the flour, butter and salt with the juniper berries. Add the egg, form a ball and wrap in plastic wrap. Chill for 1 hour in the refrigerator. Form the “strozzi” (the shape is similar to that one of Italian gnocchi) and bake at 180°C for 10-15 minutes.

37

SECOND COURSES

“Tapulone” of carp, potatoes and milk Recipe serves 6 people Ingredients

Instructions

For the “tapulone” (stew): •• 400 g ground carp

For the “tapulone” (stew): Blanch the cabbage, fry the vegetables with the garlic. Sauté the carp to remove the fat. Bring all ingredients to a boil covered in the wine. Cook over low heat for 4 hours, and top up with wine as needed.

•• 2 carrots brunoise

•• 2 stalks of celery brunoise •• ½ white onion brunoise •• ½ cabbage julienne •• 2 bottles red wine •• 2 cloves garlic •• 1 bay leaf

For potatoes and milk: •• 600 g potatoes, sliced •• 200 g milk

•• 50 g butter

For potatoes and milk: Combine the ingredients while cold with a little salt. Cook over low heat.

For the basil extract: Centrifuge the basil, whip with oil and blend with the iota (thickener).

For the basil extract: •• 40 g basil leaves

For the mirepoix: Sweat the vegetables with plenty of oil for 5-10 minutes.

•• 3 g iota

For the bread cake wafers: Freeze the cake, slice it thin with a slicer, roll the slices into spirals around “cannoli” tubes (or similar) and bake for 100°C for 30 minutes.

•• 80 g oil

For the mirepoix: •• ½ carrot brunoise •• ½ onion brunoise

•• ½ celery brunoise •• 1 clove of garlic

•• 1 sprig of rosemary For the wafers: •• “Torta del pane” (bread cake) Garnish: •• Green pepper

Garnish: Use a food ring mould to set the potatoes in the centre of a shallow bowl. Place the “tapulone” at the centre of the potatoes, spread the basil and fried mirepoix over the dish.

Grate a little green pepper and set the wafer on the “tapulone”.

38

SECOND COURSES

Frittura alla Novarese (Novarese Fry-up) Recipe serves 8 people Ingredients

Instructions

•• 1 kg onions

Peel the onions and cut them thinly, put them in a large pot with butter and flavourings and cook until soft. Cut up the meat, add the onions, the white wine, add the sausage and broth.

Cook at a very low heat for 45 minutes and only season if necessary, stirring gently.

If you like, you can also add a pork pung (in this case cook the lung in water for 30 minutes. After that, you can slice it thinly and add it to the rest of the meat).

This traditional dish can be accompanied to the fried part of semolina, apple, pear and amaretto.

•• 300 g sausage

•• 500 g pork loin

•• 200 g pork Culatello •• 100 g pork lung •• white wine •• broth

•• flavourings •• salt

•• butter

39

SECOND COURSES

Original recipe for the Tapulone di Borgomanero (Approved by the Antica Cunsurtarija dal Tapulon) Recipe serves 4 people Ingredients

Instructions

•• 1 kg donkey meat, roughly ground

Mince the lard on a chopping board with a heavy knife. In a pot place the lard, the oil, the smashed garlic, the bay leaf and the rosemary and gently brown.

Once golden, remove the garlic, add the meat with salt and pepper, separating it with a fork, to make sure it doesn’t dry out. Add wine to cover the meat.

When the wine is up to a boil, lower the heat.

Cook on at low heat for about 45/60 minutes until the meat is quite dry. Season to taste with salt and pepper and add the knob of butter.

After removing the herbs, the bay leaves and the rosemary, serve the tapulone warm, with steaming polenta or stewed potatoes.

•• 2 cloves of garlic

•• 1 sprig of rosemary •• 2 bay leaves

•• ½ litre red wine (Boca DOC) •• 50 g lard

•• 1 knob of butter

•• 2 tablespoons olive oil

•• salt and pepper to taste

40

DESSERTS

Biscotti di Riso (rice biscuits) Recipe serves 4 people Ingredients

Instructions

•• 200 g rice flour

Beat the eggs with sugar in a large bowl; when the sugar has melted, add the softened butter a little at a time, mixing until it is well blended.

Add the lemon zest, a pinch of salt and the rice flower slowly from above. Work the mixture until it becomes quite stiff, like when making shortcrust.

Make a ball and wrap it in cling film, resting the dough for 30 minutes in the fridge.

Roll out the dough with a rolling pin between two pieces of parchment paper until it’s 5-6 cm thick. Cut out the biscuits and bake on a parchment lined tray at 180°C ventilated for about 15 minutes.

•• 1 egg

•• 60 g sugar •• 75 g butter

•• grated lemon zest •• 1 pinch of salt

41

DESSERTS

Brutti ma Buoni alla Novarese Recipe serves 6 people Ingredients

Instructions

•• 500 g granulated sugar

Beat the egg whites, the sugar and vanilla to stiff peaks.

Add the toasted almonds with the powdered sugar, mixing very delicately.

Roll into small-medium balls (about 2/2.5 cm diameter) and lay out on the parchment paper.

Preheat the oven to 160°C for 40 minutes leaving the oven door open by 3 mm.

Cook until they easily peel off the paper.

Remove from the oven and let cool completely.

Keep the product away from humidity and light (in closed boxes, pelure/tissue paper).

Keeps for: 8-10 days.

•• 350 g fresh egg whites

•• 650 g toasted and chopped almonds •• 200 g powdered sugar •• Vanilla to taste

A little history This sweet was first made in 1869 in Borgomanero where an “Offellerie”, a pastry shop, was opened.

The “Brutti ma Buoni”, which at a glance look like little care was made in their production, due to them being all different sizes and shapes, are delicious to munch on and have a delicate and aromatic flavour. The recipe was kept secret by the Professional Pastry chefs of Borgomanero who would pass the recipe down, and even today, with careful mastery confer the true original flavour to the product.

There are many imitations, but the ones produced in Borgomanero are the only original ones.

42

DESSERTS

“Büsaróla” Recipe serves 8 people Ingredients

Instructions

•• 300 g 00 flour

Mix the flour with the yeast and the water like you do for bread. Add to the mix, or to the leavened bread dough, the sugar, honey, soaked sultanas, walnuts, almonds and chopped dried figs. Mix everything together.

Grease a baking tin, cover it with breadcrumbs, make some balls, flatten them slightly with your hands and place in the tin, then cover with sugar.

Bake for 40 minutes at 180° C.

•• water and sourdough starter or leavened bread dough

•• walnuts, chopped hazelnuts and almonds to taste •• sultanas and dried figs to taste •• 3 eggs

•• 1 tablespoon honey •• cinnamon to taste

•• a pinch of bicarbonate ammonium •• 100 g sugar

•• breadcrumbs as needed

A little history The Büsaróla is a typical sweet from Romagnano Sesia, an ancient custom of the local farming culture. Originally, the Büsaróla was a simple dessert, rustic and original, always different due to the fact that it was improvised. To flour and butter, with a little egg and a little sugar (sometimes even simple bread dough would suffice), you would add the available fruit: smoke-dried Uva Americana, dried figs, walnuts and hazelnuts gathered from the woods, honey. It was the cake that characterised festivities: it was most commonly prepared for the harvest, in the vineyards on the morainic hills of the Monteregio, where excellent DOCG and DOC wines are produced. The sweet has been rediscovered by local pastry shops and it is well loved and appreciated for its authenticity, the aroma and the scent of tradition that it encloses.

43

DESSERTS

San Gaudenzio’s Bread Recipe serves 6 people Ingredients

Instructions

For the shortcrust •• 250 g 00 Flour

To prepare the pastry, create a well with the flour and add the sugar and a pinch of salt. In the centre of the well, shred the butter, add the egg, the baking powder, the lemon zest and the vanilla pod seeds.

Mix everything quickly, working the dough with your hands. When the dough is smooth and uniform, make a ball and place it in the fridge to rest for an hour.

Prepare the filling: beat the egg whites to stiff peaks, adding a teaspoon of lemon juice and in a different bowl, beat the yolks with the sugar.

Add the egg yolks to the whites, folding gently. Add the flour, the candied chestnuts that have already been chopped, the melted butter and the vanilla pod seeds.

Take the pastry from the fridge and roll it out to a thickness of 4 mm.

Butter and flour a loaf pan and place the pastry in it. Add the filling, cover the chopped hazelnuts, the almonds and pine nuts.

Sprinkle with powdered sugar and cook in a 190°C oven for about 45 minutes.

•• 150 g softened butter

•• 100 g granulated sugar •• 1 egg

•• 1/2 pod of vanilla, seeds •• grated lemon zest •• 1 pinch of salt

•• 1 teaspoon of baking powder For the filling •• 130 g 00 Flour

•• 130 g granulated sugar

•• 100 gcandied chestnuts •• 75 g melted butter •• 4 eggs

•• 1 teaspoon of lemon juice •• 1/2 pod of vanilla, seeds

•• 1 handful of hazelnuts, almonds, pine nuts

44

DESSERTS

Stuffed Peaches Recipe serves 6 people Ingredients

Instructions

•• 6 yellow peaches

Wash and dry the peaches, cut them in half and remove the stones. In a mixer blend together the butter, the crumbled biscuits, the almonds until you reach a smooth paste. Add the cocoa and the sugar. Place the mixture at the centre of each peach half.

Place the peaches in a greased pan, pour the sweet wine over theme and cook in a preheated oven 200° C for about half an hour, basting them with the fond every so often.

Serve the peaches straight from the oven with the sauce, decorating with a whole amaretto biscuit and some almonds.

Serve with the Passito from the Colline Novaresi.

•• 70 g Amaretti biscuits

•• 1 tablespoon of unsweetened cocoa •• 40 g raw cane sugar •• 20 g almonds

•• 1 glass of fortified sweet wine •• butter as needed

A little history A tasty dish for the summer once made with the vineyard peaches.

45

DESSERTS

Marsala Zabaione with Fiordilatte ice cream and meringues Recipe serves 4 people Ingredients

Instructions

•• 6 eggs

Beat 6 egg yolks with 6 tablespoons of sugar and six half eggshells-full of Marsala. Keep chilled.

With a rolling pin, roughly flatten the meringues. Prepare some balls of fiordilatte ice cream and roll them in the crushed meringue.

In a copper saucepan, the polsonetto, place the zabaione, which will be beaten over a direct heat.

In a big cup, or in a nice looking soup plate, place a ball of ice cream and meringue and bring to the table. Serve the hot zabaione straight from the saucepan.

•• Marsala

•• 6 tablespoons of sugar •• Meringues

•• Fiordilatte ice cream

46

DESSERTS

Biscottini from Novara Ingredients

Instructions

•• 250 g sugar

Work the sugar with the eggs and the yolk in a water bath: when it starts to thicken, remove from the heat and continue whisking it, mixing the flour in at the same time.

With a piping bag, make some long strips on the parchment, spaced apart and 6-8 centimetres long, then sprinkle with cane sugar and bake.

Let rest for 20 minutes, then place in the preheated oven at 180° C until they are golden brown.

Remove them with a knife or a spatula immediately while still hot and let them dry by leaving them laying down on the table. They pair well with tea, chocolate, warm zabaglione or sweet wine.

•• 250 g flour

•• 4 eggs and 1 egg yolk •• cane sugar to taste

A little history Due to a lack of documentation, it is hard to establish the origins of the “Biscottini di Novara”: the first account dates back to the XVI century, when in the monasteries the nuns, among the few who could afford the precious ingredients, used to prepare the biscuits to give to the Pope and the other prelates in Rome.

When Napoleon dissolved the convents, the tradition of the Biscottino fell into disuse, but the nuns, who had for centuries preserved the recipe and had found refuge in the homes of nobles and patricians, continued to produce this fragrant and affordable sweet.

From that moment on, the secret for the creation of the biscuit was revealed and the product was very soon commercialized. A pharmacist-grocer from Novara, Mr. Prina, started producing them and sold them to the public as a tonic for the ill and convalescent. In the course of the 19th century, many pastry chefs and bakers started making them in the shape we know today, and the city of Novara became the “city of the Biscottini”.

Later on the Biscottini di Novara started being produced even on an industrial level, but even today they are still prepared in by hand in Novara.

47

48

Region of Novara, Lakes District, Ossola Valleys:

excellent products Rice

Starting from the Bassa Novarese and going North in this ideal tour of typical products, we can’t but begin with rice. The landscape of the Bassa region was shaped throughout half a millennium by the agricultural economy of rice cultivations, with its irrigation channels and hydraulic engineering, and, before the advent of technology, by the hard work of the “mondine”, the rice weeders. Here the fields become a sea of squares when they are flooded before the summer, the home of herons and egrets; they turn a brilliant green when the plants emerge from the water and then golden yellow when the wheat ears mature at the end of the summer. This cereal from the Orient seems to have been introduced to the Lomellina area in the second half of the fifteenth century by the Sforza family, thanks to the drainage works which had started in the Middle Ages, and the canals, such as the Mora canal wanted

by Ludovico il Moro. Then the Cavour Canal from 1866 helped the agriculture of the Novara area take off, especially the rice cultivation. Which is why the most classic recipe in Novara is made of rice: the paniscia. Try it: it’s a delicious dish seasoned with finely minced lard, onion, and Duja salami, cooked in a broth together with beans, celery, leeks, cabbage and tomatoes. The rice is used for a great variety of recipes that range from soups to sweets. And of course the dishes with frogs. And let us not forget that, according to a popular saying, “rice is born in water and dies in wine”. The rice from the Novara area has always aimed at quality rather than quantity: this is the secret, as we are in one of its main production areas.

Among the various types of rice from Novara we can mention: Arborio, a Superfino rice type that, among all others, is the largest and most pearled. It works well in risottos where the rice requires a longer toasting compared to other recipes, in order to avoid an excessive stickiness at the end of the cooking process. It can also be used to prepare sweet cakes.

Baldo is a type of Superfino rice, slightly pearled and larger, which is preferred for the preparation of risottos for its superior ability to absorb the flavours of the condiments. The cooking must be interrupted when the rice is still “al dente”. It is very suited to the preparation of sweets and salads.

Balilla is an Originario type, a small grain, very well known and versatile as it takes on aromas and flavors well. It is frequently used in soups, casseroles, fritters, croquettes, arancini and supplì rice balls.

Carnaroli is considered by many a gourmet Superfino rice the prince of the kitchen when preparing risottos or salads. Its reputation comes from its ability to maintain the consistency of the grain after cooking even after some time, thanks to the high content of amylose, close to 24% of the total starch content.

Roma is a Superfino long and wide pearled grain, which is suitable especially for risottos; it 49

requires a longer toasting time. It increases its initial volume by a great deal when cooked with condiments and water.

Sant’Andrea is a Fino rice with a semi-compact structure that allows it to take on aromas and flavours as it cooks, both in broth or in the risottos. It takes on a slightly sweet flavour when cooked in water. It’s typical of the Biella and Vercelli Baraggia.

Vialone nano is a Semifino small grain rice. It holds up excellently to cooking and has a low level of stickiness, due to the high percentage of amylose. It is ideal for risottos and for salads. It is unparalleled in the preparation of the “Risotto alla pilota” from the Verona-Mantua area.

In the Novara area some aromatic rice types, such as the Nero Venere, the Nero Artemide, the Rosso Ermes and the Bianco Apollo are also grown. Moreover, in the latest years the cultivation of the Razza77 has been introduced, a rice that is perfect for risottos which had not been cultivated since the Seventies but that has come back to the forefront thanks to the stubbornness of some rice growers of the Bassa who wanted to bring back a historical variety from our tradition. The lands around Novara, in the recent years, have also excelled in the production of saffron, which some small producers grow with great dedication and success.

Cheese The production of Gorgonzola is also typical of the Novara area, where the consortium is based. It is a very ancient cheese: some say it was originally produced in Gorgonzola, a town on the outskirts of Milan in the year of our Lord 1007. According to others, it would originate from Pasturo in Valsassina.

The town of Gorgonzola, in any case, remained the most famous location associated with it, if not in terms of production and trade, for many centuries.

The first real name of gorgonzola was, in fact, “stracchino from Gorgonzola”. This cheese, recognized by the European Union and registered in the list of DOP products on the 12/06/96 with Reg. Ce n°1107, in order to benefit from this designation, must be subject to the compliance regulations set by the disciplinary production body.

Gorgonzola is a pale white raw cheese, whose green streaks are due to the process of marbling, in other words the formation of mould. It is therefore creamy and soft with a specific and characteristic flavour, the sweet version slightly piquant, while the spicy version has a stronger and more intense flavour, and is more marbled, harder and crumbly.

Both are produced with pasteurised milk from the stables in the area of origin, with the addition of milk enzymes and selected moulds that confer the characteristic marbling.

At a production level, the Gorgonzola wheel is branded on both flat sides, but the consumer, when buying it, will be guaranteed of its authenticity by the brand printed on the aluminium foil paper in which the cheese is wrapped, a wrapping only permitted to producers authorized by the Consortium. The cheesemaking culture includes other splendid

50

examples of tradition and taste.

Dairy goods were first produced in the Ossola mountain region before the year 1000, according to a document from that period describing the cheese production work of a mountaineer and his family. The morphology of this territory has always prepared the land and pastures to produce large quantities of good grazing grass. Ossolano DOP cheese is a product of the Ossola flatlands and the Valleys Antrona, Anzasca, Divedro, Antigorio, Formazza and Vigezzo. This thick elastic cheese has small irregular holes, and its colour varies from pale to intense yellow depending on the stage of ripeness. Its delicate, harmonious flavour is linked to the seasonal plants that the cows eat, and it becomes more intense and fragrant as it ages. Ossola also offers Bettelmatt PAT, an excellent cheese made in limited quantities because it is produced during the summer in only seven alpine locations high in the Antigorio and Formazza Valleys. These are the only places where a very rare type of grass grows, called “mottolina”, which gives the milk its particular aroma. This cheese is soft, compact and golden or pale yellow in colour, with different sized holes. Bettelmatt is truly unique, considered to be one of the most extraordinary cheeses from the Alps.

Cured meats It is a well known fact that you can make an incredible number of specialties from pork; the area of Novara’s interpretation is absolutely typical: the salam d’la duja. It is a soft salami, preserved in fat in an earthenware container, known precisely as “duja”. Let’s also not forget the fidighina, mainly made of liver, once the lunch of workers during the harvests in the hill area. Marzapani or black puddings, made with the blood of the pig together with pieces of lard, bread, spices, garlic and wine, are also quite popular. The “salumi” from the Ossola Valleys are made with meats rich in the flavours and fragrances of the land where they are prepared. One of the most famous products is the raw ham of the Vigezzo Valley, with its elegantly smoked flavour. In Santa Maria Maggiore, this meat has obtained a local quality mark called “Denominazione Comunale di Origine” (De.C.O.), which safeguards the recipe and enhances the value of the traditional preparation process. Other interesting Ossola’s cured meats are: the goat ham called violino di capra with its traditional fragrance and hints of wild game, oak and juniper; the liver sausage made either into a straight shape or a twisted doughnut shape; the delicately spiced Brisaula Val d’Ossola, a beef cold cut made from silver side and eye of round; the lard aromatized with alpine herbs. The fragrance of these cold cuts conveys hints of meat with a scent of wood or forest undergrowth and nuts that accompany the sensations of softness, sweetness, succulence and a buttery consistency.

51

Typical meat dishes and... yellow onion The rustida, a delicious dish which is excellent with polenta, and the cassoeula, which differs from the milanese version because of its use of duck meat together with the pork ribs, are some tempting pork based recipes. The tapulone is a famous typical dish from Borgomanero and surroundings. The original recipe includes donkey meat but it can also be made with horse meat or thinly sliced beef, browned and cooked in wine from the Colline Novaresi and a broth that goes by many different names depending on the town.

Let’s not forget to use, for all of our dishes, the yellow onion from Cureggio and Fontaneto, a Slow Food Presidium, known for its sweetness and which lasts for months, and leaves those eating it the memory of experiencing flavors from Novara, to be repeated as soon as possible.

Lake fish Many types of fish swim in Lake Maggiore and Lake Orta, but the perch is probably one of the most important. Its fillets can be served with a typical risotto, marinated “in carpione”, fried or sautéed with butter and sage. River, marble and rainbow trout along with char, common roach and gardon are often the basic ingredients in the local cuisine. The lake is also home to alborella, a variety of tiny fish traditionally served fried for aperitifs or as an appetizer, and native species of white fish (coregone or lavarello), which is normally cooked whole or in fillets. The extensive versatility of lake fish makes them excellent ingredients in traditional recipes or in more creative dishes, in which the chef’s imagination is the real “secret ingredient”.

Desserts and… citrus fruits Novara’s ancient Biscottini, though produced industrially today, continue to be churned out by the artisan shops in Novara, with natural and high quality ingredients (eggs, flour, sugar) and twice baked in the oven. They are among the lightest sweets on the market: they only weight slightly over 2 grams each. The production of sweets in Novara was enriched in time by specialities whose popularity goes beyond the patron celebrations from which they originated: from San Gaudenzio’s Bread, dedicated to the patron saint of Novara (covered in chopped hazelnuts, almonds and pine nuts), to the Gramolini from Galliate (enriched with sugar and raisins), to the so-called Ossa da Mordere, the Brutti ma Buoni from Borgomanero, (made of almonds, hazelnuts, sugar, egg whites, lemon and vanilla), and the Melghino (produced with white and corn flour, popularly called “meliga”).

These are only some of the specialties that will attract your attention in the local pasty shops, and to these we can add the Baci from Fara, the Beatine from Ghemme, named in honour 52

of the Blessed Panacea, whose silhouette they reproduce, and the biscotti di riso, made of rice, among which the most peculiar are the Venere rice ones.The lakes offer a range of delicious sweets alternated by tasty biscuits with gianduja cream: Margheritine from Stresa, Imperialine and Reginette from Omegna, Fugascina from Mergozzo, Intresine from Intra and Amaretti from Pallanza, small sweets produced by local businesses that are distinguished by the trademark “Piemonte Eccellenza Artigiana”. On Lake Orta, the Bread of St. Jules is made from rye flour, raisins and nuts. It is prepared fresh for the Saint feast on 31st January. The classic Ossola’s black bread originated in Coimo in the Vigezzo Valley, but it is now produced throughout the whole mountain region. Its sweet version is stuffed with walnuts, figs and raisins, and is known as Crescenzin. Torta del pane e latte is a typical mountain cake made with milk, stale bread, cocoa and raisins. It has rosemary or bay leaves on the surface and is baked in a terracotta pot.

Citrus fruit cultivations are common in the northern end of Lake Maggiore thanks to its microclimate. Lemons, oranges, citron, and grapefruit are used to make cakes, teas, liqueurs and jams. Among these is the canarone, an ancient hybrid lemon-citron fruit, indigenous to Cannero Riviera, which can be enjoyed fresh or as marmalade. Its candied peel has a slightly pungent aromatic flavour.

Honey

Up and down the Novara hills and around the lakes, honey is produced in different varieties such as acacia, chestnut, rhododendron, linden, wildflower and honeydew. Mountain wildflower honey instead is obtained by only high-altitude blooms amongst the Ossola Valleys. Precious honey from the Alps – rhododendron and wildflower varieties - is recognized as Slow Food Presidium: a good season (every 4 or 5 years) offers a few hundred quintals of a unique product… which always turns different! Over a hundred are the producers of honey of the highest quality only in the province of Novara. Moreover, the Consortium for the Protection and Guaranteed Quality of Honey in the province of Verbano Cusio Ossola helps consumers in their choice thanks to a quality label issued after careful checks.

Wine

The Colline Novaresi are home to six famous grape varieties that go back centuries, five red and one white. The faithful care for these grapes has led to the assertion, in the hills between Sesia and Ticino, of typical flavours known to the finest of palates. The most prestigious variety is without a doubt the Nebbiolo, whose cultivation is not limited to the Colline Novaresi, as it is present in all of Piedmont. From it you can obtain bodied, structured wines, suitable for ageing. Another ancient variety is the Vespolina, often considered an “improver” vine, as it confers a refined and floral bouquet to the product. And then the Croatina, the Uva Rara also known by its synonym Bonarda Novarese and the Barbera, from which fresh wines, ready to drink, but also more structured wines, suitable for a medium aging, can be made.

The only white grape variety in these hills is the Erbaluce, which lends itself to the production of various types of wines, from still wines, with a refined and light bouquet and a fresh and

53

acidulous flavour, to the major Passitos, made from the drying of the chosen grapes. All the traditional vines are vinified in purity or with blends regulated by well defined percentages.

They make up the backbone of the wines that enjoy the nomenclature of “Quality Wine”, that express the passion of the past and the innovation of the future, wines that are suitable to a demanding public.

Ghemme DOCG is a historical Piedmontese wine, whose origin dates back to the IV-V millennium B.C., and is produced in the morainic hills of Ghemme and Romagnano Sesia from the Nebbiolo grapes, with the addition of Vespolina and Uva Rara. It is said that in roman times the production of this wine was such that the city of Agamium, now called Ghemme, had as a symbol a bunch of grapes and a bundle of ears of wheat. Celebrated by the Italian writer Antonio Fogazzaro in Piccolo Mondo Antico (The Patriot) and by the Count Camillo Benso of Cavour, who tasted it on his return from the meeting with Napoleon III in Plombières, this noble wine was recognized as DOCG in 1997.

Boca DOC is a very ancient wine: already in the 1300s the chronicler from Novara Pietro Azario said it was “renowned since antiquity”, while numerous accounts mention the supplies of Boca of the Spanish forces which moved from Piedmont to occupy Lombardy. The particular nature of the land, in the hillside vineyards in Boca, Maggiora, Cavallirio, Grignasco and Prato Sesia, favours not only the ideal environmental conditions for the Nebbiolo vine, but it also allows the development of the other characteristic vines, the Bonarda Novarese and the Vespolina, which together contribute to the production of the Boca, whose DOC status was recognized in 1969.

Fara DOC was appreciated by the abbots, bishops and lords who, in the middle ages, not only devoted themselves to wine-growing for pleasure, but also for profit, ensuring an income through the sale of excellent bottles. Despite the Nebbiolo base is lower in percentage compared to the Vespolina and the Uva Rara, the Fara, produced in the towns of Fara Novarese and Briona, is very appreciated by connoisseurs as a product that needs to be tasted with immediacy and attention. It was recognized as DOC in 1969.

Sizzano DOC, which was awarded the DOC status in 1969, was already loved by the Count of Cavour who compared the bouquet to that of the famous Burgundy and paired it with the “finanziera”, a typical Piedmontese dish. It is only produced in the town of Sizzano, from the Nebbiolo, Vespolina and Uva Rara grapes.

The range of Colline Novaresi DOC, recognized in 1994, includes various types of wine, from the Nebbiolo to the Vespolina, the Croatina and the Bianco. The production area is nestled between the hills between the rivers Sesia and Ticino, where the cultivation of vines has been present since roman times.

As a corollary to the presentation of the varieties of grapes and wines of the Colline Novaresi, it is important to point out the awarding of the supra-municipality brand De.C.O. to the Uva Fragola Isabella precoce from Suno and Mezzomerico, given by the town administrations as a product closely tied to the area and the communities. Another town that can boast a particularly well known product is Carpignano Sesia, where for centuries the uva americana, or American grapes, has been grown, often to this day with the ancient “ad alteno” system, meaning suspending the branches from trees.

“Niche wines” from the Ossola region are made from grapes grown on terraces over the Toce River plain, and they bear the local quality mark Valli Ossolane DOC. The exposure of the vineyards, the type of cultivation that guarantees proper light and ventilation and the indigenous grape variety - an ecotype of Nebbiolo - make this territory the annual point of origin of unique, typical Ossola wine. These wines are identified as Red, Nebbiolo, Nebbiolo Superiore and White. Both reds and white have intense colours and a dry, harmonious flavour.

The Red one has an intense vinous fragrance, but all the others are fruity and delicate. The reds can be served as table wines, to accompany an entire meal, or with cheese, first courses and meat dishes. The white goes well with light dishes of fish, vegetables and fresh cheese.

54

Brisaula Val d’Ossola

Association of producers in the province of Verbano Cusio Ossola BORGHINI MARCO VIA PROVINCIALE 7 28855 MASERA (VB) tel. +39 0324 35478 - 347 2527544 borghinimarco@tiscali.it www.macelleriaborghini.it

MACELLERIA ANTRONA VIA GIULIO GUALIO 4 28841 ANTRONA SCHIERANCO (VB) tel. +39 0324 51846 - 329 0178860 lucianorametti8@gmail.com

SALUMI VALDOSSOLA S.N.C. VIA BIANCHETTI 3 28865 CREVOLADOSSOLA (VB) tel. +39 347 9412899 - 349 8791488 info@salumivaldossola.it www.salumivaldossola.it

BONTA’ DI MAGOGNINO - FG S.N.C. VIA DELLA TORRE 2 FRAZ. MAGOGNINO 28838 STRESA (VB) tel. +39 0323 30077 - 348 2544478 info@fgferraris.it www.bontadimagognino.it

SALUMIFICIO NINO GALLI SPA VIA SANT’ANNA 17 28881 CASALE CORTE CERRO (VB) tel. +39 0323 62575 - 335 6404168 info@ninogalli.it www.ninogalli.it

I SALUMI DEL DIVIN PORCELLO FRAZ. MENOGNO 4BIS 28855 MASERA (VB) tel. +39 0324 232858 - 335 7897734 salumi@divinporcello.it www.divinporcello.it

LA BOTTEGA DELLA CARNE MB DI BERINI GIORGIO E C. S.N.C. VIA MONTEROSA 46D LOC. PONTEGRANDE VIA MARCONI 13 28851 BEURA CARDEZZA (VB) 28871 BANNIO ANZINO (VB) tel. +39 0324 36291 - 335 6668173 tel. +39 0324 820975 - 349 1068939 VIA LINCIO 8 28868 VARZO (VB) labottegadimarcello@libero.it tel. +39 0324 72316 macelloberini@tiscali.it

Info: www.illagomaggiore.it

CRAVER Goat Cheese

Association of producers in the province of Verbano Cusio Ossola AZIENDA AGRICOLA COTTINI MARISA VIA DANTE ALIGHIERI 8 28803 PREMOSELLO CHIOVENDA (VB) tel. +39 0324 88402 - 349 8517814 caseracottini@alice.it caseracottini.it

LATTERIA VIGEZZINA VIA PITTOR BELCASTRO 1 28857 SANTA MARIA MAGGIORE (VB) tel. +39 0324 94733 - 340 8782342 info@latteriavigezzina.it www.latteriavigezzina.it

LATTERIA SOCIALE ANTIGORIANA VIA CIRCONVALLAZIONE 18 28862 CRODO (VB) tel. +39 0324 61081 info@latteriacrodo.it www.dicrodo.it

ANTICA LATTERIA DI BACENO VIA ROMA 6 28861 BACENO (VB) tel. +39 328 2247172 aa.fattoriamo@gmail.com www.fattoriamo.it

Info: www.illagomaggiore.it

55

Consortium for the Protection and Guaranteed Quality of Honey in the province of Verbano Cusio Ossola APICOLTURA COCCO VINCENZO VIA FUCINE 433 FRAZ. GRAGLIA PIANA 28833 BROVELLO CARPUGNINO (VB) tel. +39 0323 929145 - 333 4966830

APICOLTURA GIOVANGRANDI LUIGI VIA EGRO 34 FRAZ. PONTETTO 28864 MONTECRESTESE (VB) tel. +39 0324 35964 - 333 6975154 giovangrandiluigi@libero.it

AZIENDA AGRICOLA I ROSS VIA LAGHETTI 32 28891 NONIO (VB) tel. +39 380 7949772 - 348 3380034 lucarossa@libero.it

APICOLTURA PRINA VIA ROMA 11 28861 BACENO (VB) tel. +39 349 3560540 apicoltura.prina@tiscali.it

AZIENDA AGRICOLA AI PIANACCI VIA PONTE BRIA LOC. AI PIANACCI 28887 OMEGNA (VB) tel. +39 338 3411273 cinzia.gattini@aipianacci.it www.aipianacci.it

APICOLTURA ROSSI ELIA VIA PANORAMICA 16A 28831 BAVENO (VB) tel. +39 349 5387695 eliarossi.vb@gmail.com

AZIENDA APICOLA ED AGRICOLA CAMONA MARCELLO VIA MARTIRI 135A 28883 GRAVELLONA TOCE (VB) tel. +39 0323 848832 - 340 2835771 marcello.camona@gmail.com

APICOLTURA DELVESCOVO RINALDO VIA SANT’AMBROGIO 9 28853 DRUOGNO (VB) tel. +39 0324 93512 - 335 5632508 rina.delve@gmail.com NETTARE D’AMORE VIA PROVINCIALE 156 28859 TRONTANO (VB) tel. +39 347 8656837 pietrodamore60@gmail.com

AZIENDA AGRICOLA TINALBA VIA PIANA 4 28891 NONIO (VB) tel. +39 0323 889292 - 349 4424124 agritinalba@libero.it

Info: www.illagomaggiore.it

Honey producers of the provinces of Novara and Verbano Cusio Ossola belong to the following associations: Associazione Produttori Agripiemonte Miele Tel. +39 340 4948978 info@agripiemontemiele.it www.agripiemontemiele.it

Aspromiele – Associazione Regionale Produttori Apistici del Piemonte Tel. +39 335 6051896 andrea.raffinetti@aspromiele.it www.aspromiele.it

56

Blue Fruits

Association of small fruit producers and fruit and vegetable growers in the provinces of Novara and Verbano Cusio Ossola AZIENDA AGRICOLA ANTONIOLI MARCO STRADA PROVINCIALE PER ANZINO 1 28871 BANNIO ANZINO (VB) tel. +39 333 2805335 - 348 7661238 mrkant@interfree.it www.fruttimabuoni.jimdo.com

AZIENDA AGRICOLA IL MONTEROSSO VIA AL MONTEROSSO CIMA MONTEROSSO 28922 VERBANIA tel. +39 0323 556510 - 335 6442859 info@ilmonterosso.it www.ilmonterosso.it

SOCIETA’ AGRICOLA TENSA LOCALITA’ TENSA 28845 DOMODOSSOLA (VB) tel. +39 345 9566496 info@agriturismotensa.it www.agriturismotensa.it

JAPUL S.S. AGRICOLA VIA PER OMEGNA 84B 28011 ARMENO (NO) tel. +39 348 8813639 japul@hotmail.com AZIENDA AGRICOLA TERRA DI MEZZO ALPE ZUNCHIT FRAZ. SOVAZZA 28011 ARMENO (NO) tel. +39 335 5338535 terradimezzo@rocketmail.com

AZIENDA AGRICOLA I MOLINI VIA AI MULINI 14 28836 GIGNESE (VB) tel. +39 349 8859249 claudia.lach@gmail.com - info@imolini.it www.imolini.it

AZIENDA AGRICOLA MARELLI CARLO CASCINA VITTORIO VENETO 28010 BARENGO (NO) carlo.marelli@katamail.com

AZIENDA AGRICOLA APOSTOLO LUIGI VIA TICINO 47 28043 BELLINZAGO NOVARESE (NO) tel. +39 0321 987057 andrea.apo@libero.it

AZIENDA AGRICOLA CASCINA ROSETTA VIA L. DA VINCI 115 28021 BORGOMANERO (NO) tel. +39 333 2241345 luca.fanchini@libero.it

AZIENDA AGRICOLA VALLOGGIA DAMIANO VIA L. DA VINCI 28A 28021 BORGOMANERO (NO) tel. +39 348 5640177 terranaturale@libero.it

AZIENDA AGRICOLA VALSESIA DANIELA VIA BOGOGNO 12 28021 BORGOMANERO (NO) tel. +39 0322 804579 - 349 4349152 dani.valsesia@gmail.com

AZIENDA AGRICOLA GIROMINI FLAVIO CASALE BARAGGIONI 28 28021 BORGOMANERO (NO) tel. +39 0322 845412 - 328 8468938 flaviogiromini@gmail.com

AZIENDA AGRICOLA VILLAGGIO VERDE LOC. SAN GERMANO 2 28010 CAVALLIRIO (NO) tel. +39 340 3661125 - 333 7639262 agri@villaggioverde.org www.villaggioverde.org/agri

AZIENDA AGRICOLA CHIARA LOC. AL SASSO 28894 MADONNA DEL SASSO (VB) tel. +39 0322 981603 agrichiara.orta@tiscali.it

AZIENDA AGRICOLA I ROSS VIA LAGHETTI 32 28891 NONIO (VB) tel. +39 348 3380034 lucarossa@libero.it S.S. AGRICOLA IL GLICINE VIA SELVIANA 42 ALPE SELVIANA 28887 OMEGNA (VB) tel. +39 366 4012117 - 334 1262435 selviana@libero.it www.alpeselviana.com AZIENDA AGRICOLA ROSSO LAMPONE VIA BELLAVISTA 20 28804 SAN BERNARDINO VERBANO (VB) tel. +39 328 2155421 - 347 1650700 info@rosso-lampone.it www.rosso-lampone.it ASSOCIAZIONE GRUPPO ABELE DI VERBANIA ONLUS VIA CONCILIAZIONE 1 FRAZ. MONTRIGIASCO 28041 ARONA (NO) tel. +39 0322 57253 sede@gruppoabelediverbania.org www.gruppoabelediverbania.org ortogruppoabele.blogspot.it

57

I SAPORI DELLA COLLINA S.S. AGRICOLA VIA MARCHINA 28013 GATTICO (NO) tel. +39 328 2827094 simonepav@alice.it

AZIENDA AGRICOLA GARANZINI STEFANO LOC. ROCCOLO DI CAMPIGLIA 28010 NEBBIUNO (NO) tel. +39 347 1711102 ste.garanza@hotmail.it

AZIENDA AGRICOLA SALA RITA VIA ALCAROTTI 3 28100 NOVARA tel. +39 347 6084769 ritasala1@alice.it

AZIENDA AGRICOLA MOLINO DEL SABBIONE S.S.A. VIA S. EUFEMIA 24 28040 PARUZZARO (NO) tel. +39 348 3221196 info@molinodelsabbione.it www.molinodelsabbione.it

AGRIVIL VIA G. MARCONI 24D 28019 SUNO (NO) tel. +39 347 5550437 claudiapaganotti@gmail.com AZIENDA AGRICOLA RICCA GIORGIO VIA GUGLIELMO MARCONI 10 28045 INVORIO (NO) tel. +39 335 5217924 giorik56@gmail.com AZIENDA AGRICOLA CASCINA BERNEGLIO LOC. BERNEGLIO 28010 PISANO (NO) tel. +39 339 2756510 leo.ragazzoni@gmail.com

FLORALE VIA PER MEINA 9 28010 NEBBIUNO (NO) tel. +39 349 8599265 info.florale@gmail.com www.florale.piemonte.it

AZIENDA AGRICOLA CANVELLA VIA PER POGNO 8 28010 SORISO (NO) tel. +39 0322 983103 - 338 6103757 cavagninoclaudio@gmail.com

AZIENDA AGRICOLA MALERBA ELEONORA VIA COMUNALE 20F FRAZ. CASCINETTA 28040 VARALLO POMBIA (NO) tel. +39 347 3222282 eleonora.malerba@libero.it

Info: www.illagomaggiore.it

Associations of Uva Fragola and Uva Americana producers UVA FRAGOLA ISABELLA PRECOCE DI SUNO E MEZZOMERICO – PRODOTTO DE.C.O. Associazione dei Produttori Uva Fragola Isabella Piazza XIV Dicembre, 5 – 28019 Suno (c/o Municipio) uvafragolaisabellaprecoce@gmail.com ASSOCIAZIONE PRODUTTORI UVA AMERICANA DI CARPIGNANO SESIA Tel. +39.348.2357402 @uvaamericana uvaamericanacarpignano@gmail.com

58

Rice mills AZIENDA AGRICOLA LUIGI E CARLO GUIDOBONO CAVALCHINI “RISO BUONO” Via Gautieri, 2/4 Tel. +39.0321.1826327 www.risobuono.it – info@risobuono.it

BELLINZAGO NOVARESE 28043 AZIENDA AGRICOLA APOSTOLO FRANCO Fraz. Badia di Dulzago Tel. +39.333.8309484 - +39.338.8387504 www.aziendagricolapostolo.it franco.apostolo@hotmail.com

CASALEGGIO 28060 AZIENDA AGRICOLA DE MARCHI Via Cantalupo, 25 Tel. +39.347.4487720 www.agricolademarchi.it – info@agricolademarchi.it

AZIENDA AGRICOLA ROSSI Via Dulzago, 6 Tel. +39.0321.927677 - +39.339.4519334 www.aziendagricolarossi.it – vera801@hotmail.it

CASALINO 28060 AVANZA SOCIETÀ AGRICOLA Via Chiesa, 2 – Fraz. Ponzana Tel. +39.348.3524567 micheleavanza@libero.it

RISERIA FORTINA Via Dulzago, 10 – Fraz. Cavagliano Tel. +39.0321.985420 www.riseriafortina.it – info@riseriafortina.it

AGRITURISMO CASCINA MARGHERITA Via Cascina Margherita, 3 – Fraz. Cameriano Tel. +39.0321.877539 - +39.340.3852989 carnevale.guido@libero.it

BORGOLAVEZZARO 28071 AZIENDA AGRICOLA CREMONA RENZO, GIAMPIERO E SERGIO Cascina Caccia Tel. +39.338.4410285 - +39.349.8514137 cascina_caccia@libero.it

RISERIA FRATELLI VITTI Via Molino, 2 – Fraz. Orfengo Tel. +39.0321.879121

AZIENDA AGRICOLA FOSSATI BIAGIO Via Santa Maria, 22/a Tel. +39.0321.885578 - +39.335.293426 az.agr-fossati@libero.it

TENUTA SCHIAVENZA di MANZO GIUSEPPE & C. Via Comelli, 3 Tel. +39.0321.870101 CASTELLAZZO NOVARESE 28060 RISO CORVO Via Cascina Goretta, 7 Tel. +39.328.2959504 @RisoCorvodiCastellazzoNovarese az.agr-corvino@libero.it

AZIENDA AGRICOLA TRASO GIUSEPPE Via Vercelli, 2 Tel. +39.0321.885707 - +39.340.3032726 trasogiuseppe@libero.it SOCIETÀ AGRICOLA LOVATI S.S. Cascina Cavallina Tel. +39.0321.885324 azagri.lovati@libero.it

FARA NOVARESE 28073 RISO NEGRI Via Tosalli, 62 Tel. +39.0321.829232 www.risonegri.it – info@risonegri.it

BRIONA 28072 AZIENDA AGRICOLA BOFFA CLAUDIO Via Gallina, 10 Tel. +39.0321.826303 sergio.boffa@libero.it

GALLIATE 28066 AZIENDA AGRICOLA CASCINA BADOVINO Via Monte Grappa – Regione Badovino Tel. +39.347.1055989 - +39.338.7080593 cascinabadovino@libero.it

RISERIA FOSSATI GIUSEPPE Via Conte Tornielli, 1 Tel. +39.0321.826285 - +39.338.7419941 riso.fossati.fausto@gmail.com

FRATELLI CAPITTINI Via C. Battisti – Regione Montereggio Tel. +39.0321.861147 www.capittini.it – info@capittini.it

CASALBELTRAME 28060 AZIENDA AGRICOLA FALASCO Cascina Falasco Inferiore Tel. +39.0321.838238 - +39.335.6912738 www.risodelfalasco.it – info@risodelfalasco.it

GARBAGNA NOVARESE 28070 AZIENDA AGRICOLA PAVAN OSVALDO & CAPPA PIERANGELO Via G. Matteotti, 36 Tel. +39.0321.845402 – +39.348.3648609 lucianakpavan@libero.it

59

NATURARIATTA Via G. Fungo, 87 – Fraz. Nibbia Tel. +39.339.6997466 www.naturariatta.com – info@naturariatta.com

GRANOZZO CON MONTICELLO 28060 AZIENDA AGRICOLA BALLASINA CLIZIA Cascina Calcinara Tel. +39.335.5843147 – +39.349.5782451 www.agricolaballasina.com – agricola.ballasina@gmail.com

RISO PRECISO Cascina Motta Tel. +39.348.9683688 www.risopreciso.it - info@risopreciso.it

MOMO 28015 MOLINO RISERIA BOVIO Via Mulino, 11 – Fraz. Alzate Tel. +39.0321.925916 www.riseriabovio.it – riseriabovio@libero.it

RISO TESTA Cascina Grampa Tel. +39.0321.53624 - +39.328.7431528 www.risotesta.it – info@risotesta.it

NOVARA 28100 ANFED AGRI Via San Rocco, 17 – Fraz. Lumellogno Tel. +39.0321.469900 www.anfedagri.it – info@anfedagri.it

SILLAVENGO 28064 AZIENDA AGRICOLA LA MADDALENA di RABOZZI MAURO Cascine Gianotti, Via Mentana 10 Tel. +39.0321.825244 www.azlamaddalena.it – info@azlamaddalena.it

AZIENDA AGRICOLA FONTANELLA STEFANO Strada degli Orti, 5/7 – Fraz. Lumellogno Tel. +39.0321.469100 - +39.335.6708534 – +39.338.5997957 www.risofontanella.it – aziendafontanella@alice.it

TORNACO 28070 AZIENDA AGRICOLA RISO NAI OLEARI Via G. Marconi, 24 Tel. +39.0321.846227 - +39.339.7301853 silvio.cristina@tin.it

CASCINA CANTA Via Case Sparse, 11 – Fraz. Gionzana Tel. +39.0321.1856359 - +39.335.7884660 www.cascinacanta.it – info@cascinacanta.it

AZIENDA AGRICOLA GERBINO PIERANTONIO Via Verdi, 50 – Cascina Tambussa Tel. +39.340.6446008 mon.marcon@virgilio.it

CASCINA SAN MAIOLO Via Case Sparse, 3 – Torrion Quartara Tel. +39.0321.431127 – +39.339.8506116 www.cascinasanmaiolo.it – info@cascinasanmaiolo.it

TRECATE 28069 RISERIA DE MEDICI Via Liberazione, 19 Tel. +39.0321.71432 www.risodemedici.it – info@risodemedici.it

RISO CERIOTTI Corso Vercelli, 122 Tel. +39.0321.452760 www.risoceriotti.com – info@risoceriotti.it

VARALLO POMBIA 28040 RISO SALSA SS. Ticinese, 8 Tel. +39.0321.95332 - +39.0321.91164 www.risosalsa.it – info@risosalsa.it

RISO DUE ALFIERI Corso Torino, 1/B www.risoduealfieri.it – info@risoduealfieri.it

VESPOLATE 28079 CASCINA FORNACE di RIZZOTTI FABRIZIO Cascina Fornace Tel. +39.338.3073491 - +39.389.4884108 www.risorizzotti.com – info@risorizzotti.com

OLEGGIO 28047 RISERIA BORSOTTI Fraz. Fornaci, 1 Tel. +39.0321.91458 www.riseriaborsotti.it – riseriaborsotti@libero.it

AZIENDA AGRICOLA RAPIO “LA BOTTEGA DEL RISO” Via Gramsci, 9 Tel. +39.0321.882227 - +39.335.6825928 +39.340.7435915 www.risorapio.it – info@risorapio.it

ROMENTINO 28068 SOCIETÀ AGRICOLA CASCINA DULCAMARA Via Don Bosco, 12 Tel. +39.0321.867033 www.cascinadulcamara.it – cascinadulcamara@gmail.com

VICOLUNGO 28060 MULINO PALLANZA Via C. Battisti, 40 Tel. +39.0321.835137 www.mulinopallanza.it – info@mulinopallanza.it

SAN PIETRO MOSEZZO 28060 CRESPI RISO Via G. Fungo, 90 – Fraz. Nibbia Tel. +39.0321.57216 www.crespiriso.com – info@crespiriso.com

MAGNI RISO DAL 1933 Via Recetto, 19/F Tel. +39.334.5713790 www.magniriso.it – magni.risodal1933@libero.it

60

Cured meat producers Province of Novara

AZIENDA AGRICOLA LA MADDALENA VIA MENTANA, 10; 28064 SILLAVENGO (NO) Tel. +39 0321 825244 – 338 3499275 info@azlamaddalena.it http://www.azlamaddalena.it

SALUMIFICIO MAINELLI ROMANO SRL VIA VALSESIA, 2; 28047 OLEGGIO (NO) Tel.+39 0321 91146 mainelli@mainelli.it www.salumificiomainelli.com

SACCO GIUSEPPE VIA MARTIRI, 27; 28010 BOGOGNO (NO) Tel. +39 0322 808828 macelleria.sacco.bogogno@gmail.com

SALUMIFICIO S. ANTONIO VIA S.ANTONIO,7; 28010 FONTANETO D’AGOGNA (NO) Tel. +39 0322 89308 salumifico.santonio@tiscali.it

SALUMERIA TARABBIA S.A.S. VIA MATTEOTTI, 16; 28019 SUNO (NO) Tel. +39 0322 85205 fsacchi@nivot.it

SALUMIFICIO SAN ROCCO VIA PUCCINI, 5; 28064 CARPIGNANO SESIA (NO) Tel. +39 0321 825964

ZANARDI GIOVANNI VIA VOLTA, 10; 28019 SUNO (NO) Tel. +39 338 3921477 salumaio@alice.it

SALUMIFICIO DESSILANI VIA ROMA, 74; 28073 FARA NOVARESE (NO) Tel. +39 0321 829549 info@salumificiodessilani.it www.salumificiodessilani.it

CASCINA TRE OLMI VIA INDIPENDENZA, 22; 28064 CARPIGNANO SESIA (NO) Tel. +39 347 9630808 bettiponti@gmail.com

MIGLIO FLORIANO VIA DULZAGO, 9; FRAZ. CAVAGLIANO, 28043 BELLINZAGO NOVARESE (NO) Tel. +39 0321 985138 migliosalumeria2011@hotmail.it

FRATELLI CON GUSTO VIA MAZZINI, 22; 28069 TRECATE (NO) Tel. +39 0321 71710 fratellicongusto@gmail.com www.fratellicongusto.it

MACELLERIA SALUMERIA SIMONOTTI VIA ROMA,10; 28013 GATTICO-VERUNO (NO) Tel. +39 0322 838124 r.simonotti@libero.it

STEFANORI TICOZZELLI GABRIELLA VIA IV NOVEMBRE, 2; 28060 VICOLUNGO (NO) Tel. +39 0321 835298

AZIENDA AGRICOLA VALSESIA VIA FIUME SESIA,2; 28064 SILLAVENGO (NO) Tel. +39 0321 825246 info@agricolavalsesia.com www.agricolavalsesia.com

CASA DEL GORGONZOLA S.r.l.

CORSO RISORGIMENTO, 50; 28100 NOVARA (NO) Tel. +39 0321 471822 info@casadelgorgonzola.it www.casadelgorgonzola.it

Province of Verbano Cusio Ossola

PULIANI PAOLO VIA I NOVEMBRE 5 28852 CRAVEGGIA (VB) tel. +39 0324 98003

MB DI BERINI GIORGIO E C. SNC VIA MARCONI 13 28851 BEURA CARDEZZA (VB) tel. +39 0324 36291 - 335 6668173 VIA LINCIO 8 28868 VARZO (VB) tel. +39 0324 72316 macelloberini@tiscali.it

SALUMI VALDOSSOLA SNC VIA BIANCHETTI 3 28865 CREVOLADOSSOLA (VB) tel. +39 347 9412899 - 349 8791488 info@salumivaldossola.it www.salumivaldossola.it FRACEI AMEDEO VIA LUDOVICO JACCHETTI 4 28876 MACUGNAGA (VB) tel. +39 0324 65122

SALUMIFICIO NINO GALLI SPA VIA SANT’ANNA 17 28881 CASALE CORTE CERRO (VB) tel. +39 0323 62575 - 335 6404168 info@ninogalli.it www.ninogalli.it

61

I SALUMI DEL DIVIN PORCELLO FRAZ. MENOGNO 4BIS 28855 MASERA (VB) tel. +39 0324 232858 - 335 7897734 salumi@divinporcello.it www.divinporcello.it

BONA PIERINO VIA G.P. FEMMINIS 36 28857 SANTA MARIA MAGGIORE (VB) tel. +39 0324 95056 info@prosciuttomontanovigezzino.it www.prosciuttomontanovigezzino.it

4F DI DEL PEDRO PERA ELSA E FRISA GIAN LUCA SNC VIA MATTEOTTI 80 28857 SANTA MARIA MAGGIORE (VB) tel. +39 0324 905329 info@prosciuttovigezzino.it www.prosciuttovigezzino.it

BONTA’ DI MAGOGNINO - FG SNC VIA DELLA TORRE 2 FRAZ. MAGOGNINO 28838 STRESA (VB) tel. +39 0323 30077 - 348 2544478 info@fgferraris.it www.bontadimagognino.it

Gorgonzola Cheese producers legend: B: breeder P: producer M: maturer Ex: exporter

CAVAGLIETTO 28010 F.LLI OIOLI SRL (P-M-Ex) Via Castello, 12 Tel. +39.0322.806251 www.oioli.it - oioli@oioli.it CAVALLIRIO 28010 PALZOLA S.R.L. (P-M-Ex) Via Europa, 21 Tel. +39.0163.80940 www.palzola.it - info@palzola.it

CAMERI 28062 BALLARINI S.P.A. (M-Ex) via Novara, 160 Tel. +39.0321.518801 www.igornovara.it - segreteria@ballarinispa.com

GATTICO VERUNO 28013 CASEIFICIO TOSI S.R.L. (P-M) via Maggiate, 6 Tel. +39.0322.838425 www.caseificiotosi.it - info@caseificiotosi.it

IGOR S.R.L. (P-M-Ex) Str. N. Leonardi,32 Tel. +39.0321.2001 www.igornovara.it - info@igornovara.it

MARANO TICINO 28040 BASSI S.P.A. (P-M-Ex) via Sempione, 10 Tel. +39.0321.97147 www.bassiformaggi.it - nardob@tin.it

LATTERIA SOCIALE CAMERI (P-M-Ex) via Novara, 67 Tel. +39.0321.518224 www.latteriadicameri.it - latteriadicameri@libero.it CASALINO 28063 CLIN S.R.L. (P) s.s. 11 km. 89,643 Fraz. Cameriano Tel. +39.0321.877120

PRATO SESIA 28077 P.A.L. SRL (P) via Braia, 1 Tel. +39.0163.850209 Clin: tel. +39.0321.877120 www.igornovara.it – clin@pec-mail.it

COSTA MARIO S.P.A. (P-M-Ex) Via dell’Industria, 26 - Loc. Orfengo Tel. +39.0321.877566 www.mariocosta.it - info@mariocosta.it

TRECATE 28069 SI INVERNIZZI S.R.L. (P-M-Ex) via Romentino, 98 Tel. +39.0321.783090 www.invernizzisi.it - info@invernizzisi.it

CASTELLAZZO NOVARESE 28060 EREDI A. BARUFFALDI S.R.L. (P-M-Ex) Via Roma, 32 Tel. +39.0321.83717 www.eredibaruffaldi.com - info@eredibaruffaldi.com

VAPRIO D’AGOGNA 28010 VAGADORE MAURO (P) Via Colombara, 4 Tel. +39.0321.996269

62

Wine producers Province of Novara

BOGOGNO CA’ NOVA Via San Isidoro, 1 Tel. +39.0322.863406 info@cascinacanova.it www.cascinacanova.it

BARENGO AZIENDA AGRICOLA BONIPERTI GILBERTO Via Vittorio Emanuele, 43 Tel. +39.347.0302469 info@bonipertivignaioli.com www.bonipertivignaioli.com

BORGOMANERO AZIENDA AGRICOLA FONTECHIARA Cascina Vallazza, 10 Tel. +39.333.9131432 info@cantinafontechiara.com www.cantinafontechiara.com

BOCA CANTINE ROGIOTTO Via Valazza, 51 Tel. +39.0322.87200 info@cantinerogiotto.it www.cantinerogiotto.it

MADONNA DELL’UVA Via Vergano 25 Tel. +39.0322.834369 info@madonnadelluva.it www.madonnadelluva.com

CANTINE GUIDETTI Via Brughiera, 4 Tel. +39.0322.839392 info@cantineguidetti.it www.cantineguidetti.it

AZIENDA AGRICOLA PIDRIN Via Vigane, 10 Tel. +39.0322.862870 info@cantinapidrin.it www.cantinapidrin.it

AZIENDA AGRICOLA TERRINI Via San Francesco d’Assisi, 20 Tel. +39.345.7750397 – 331.1228343 iltrincerone@gmail.com

PODERI GARONA Via Maggiora, 33/A Tel. +39.331.1133997 bocawine@hotmail.com www.poderigarona.com

LE PIANE Piazza Matteotti, 2 Tel. +39.338.2898789 vendita@bocapiane.com www.bocapiane.com

SANTUVARIO Via Cureggio, 24 Tel. +39.333.2153004 – 333.4702718 santuvario@gmail.com www.santuvario.it

CASCINA MONTALBANO Località Montalbano 3 Tel. +39.335 6007404 - +39 0322 866519 info@montalbanoboca.com www.montalbanoboca.com

BRIONA AZIENDA AGRICOLA CASTALDI FRANCESCA Via Ten. Solaroli, 8 Tel. +39.338.7869887 – 339.3099412 francesca@cantinacastaldi.it www.cantinacastaldi.it

PODERE AI VALLONI Via Traversagna, 1 Tel. +39.0322.87332 – 347.4823490 info@podereaivalloni.it www.podereaivalloni.wine

VIGNETI VALLE RONCATI Via Nazionale, 10/A Tel. +39.335.5732548 info@vignetivalleroncati.it www.vignetivalleroncati.it

63

CAVAGLIO D’AGOGNA AZIENDA AGRICOLA TIZIANO MAZZONI Via Roma 73 Tel. +39.347.0644911 +39.348.8200635 info@vinimazzoni.it www.vinimazzoni.it

AZIENDA AGRICOLA ARLUNNO MARIA PIA Via Romagnano, 7 Tel. +39 0163 841239 arlunnomariapia@gmail.com ANTICHI VIGNETI DI CANTALUPO Via Buonarroti, 5 Tel. +39.0163.840041 info@cantalupo.net www.cantalupo.net

CAVALLIRIO AZIENDA VITIVINICOLA BARBAGLIA Via Dante, 54 Tel. +39.0163.80115 - +39.347.0938710 info@vinibarbaglia.it www.vinibarbaglia.it

AZIENDA AGRICOLA IMAZIO ALBERTO Via Novara, 94 Tel. +39.0163.840715 – 335.5837822 agrimazio@gmail.com

CUREGGIO LA CAPUCCINA Strada Capuccina, 7 Tel. +39.0322.839930 vino@lacapuccina.it www.lacapuccina.it

AZIENDA AGRICOLA LA TORRETTA Strada Provinciale per Cavaglio, 10 Tel. +39.0163.840764 - +39.339.3774129 torretta.vini@hotmail.it www.latorrettavinighemme.it

FARA NOVARESE CANTINE DEI COLLI NOVARESI Via C. Battisti, 68/70 Tel. +39.0321.829234 info@cantinecollinovaresi.com www.cantinecollinovaresi.it

AZIENDA AGRICOLA MIRÙ Piazza Antonelli, 24 Tel. +39.0163.840032 - +39.335.7997254 info@aziendaagricolamiru.it www.aziendaagricolamiru.it

CANTINOTECA DEI PROLO Via Tosalli, 51 Tel. +39.0321.829733 info@cantinotecadeiprolo.it www.cantinotecadeiprolo.it

PIETRAFORATA CANTINE IN GHEMME Via Interno Castello, 36 Tel. +39.335.431396 info@pietraforata.com AZIENDA AGRICOLA PLATINETTI GUIDO Via Roma, 60 Tel. +39.338.9945783 info@platinettivini.com www.platinettivini.com

DEI CAVALLINI Via Marconi, 10 Tel. +39.347.2724913 damiano.cavallini.eno@gmail.com I DOF MATI Via Cesare Battisti, 21 Tel. +39.392.0722767 idofmati@gmail.com

ROVELLOTTI VITICOLTORI IN GHEMME Via Interno Castello, 22 Tel. +39.0163.841781 info@rovellotti.it www.rovellotti.it

AZIENDA AGRICOLA PROLO GIOVANNI VINI Via XX Settembre, 105 Tel. +39.0321.829882 prolofilippo@libero.it www.prolofilippovini.it

AZIENDA AGRICOLA SEBASTIANI ALBERTO Via Monte Rosa, 7 Tel. +39.0163.840409 – 347.2641225 sebastiani.alberto@libero.it www.sebastianivini.it

GHEMME LA PIEMONTINA Via Lungo Mora Superiore, 4 Tel. +39.346.9600529 lapiemontinassa@gmail.com

AZIENDA AGRICOLA SEBASTIANI KATIA Via Manzoni, 9 Tel. +39.0163.840484 – 348.7437253 katiasebastiani@alice.it

ANTICHE CANTINE Via Galvani, 20 Tel. +39 366 5464951 info@antichecantine.net

TORRACCIA DEL PIANTAVIGNA Via Romagnano, 69/A Tel. +0163.840040 info@torracciadelpiantavigna.it www.torracciadelpiantavigna.it

64

GRIGNASCO AZIENDA AGRICOLA DAVIDE CARLONE Via Monsignor Sagliaschi, 8 – Loc. Torchio Tel. +39.0163.417161 – 329.0987672 michela.carlone@hotmail.com www.davidecarlone.com

ROMAGNANO SESIA AZIENDA AGRICOLA VITIVINICOLA F.LLI IOPPA Via delle Pallotte, 10 – Fraz. Mauletta Tel. +39.0163.833079 info@viniioppa.it www.viniioppa.it

TENUTE GUARDASOLE Via XXV Aprile, 2/A Tel. +39.347.7638601 – 333.2100262 info@tenuteguardasole.com www.tenuteguardasole.it

SIZZANO AZIENDA AGRICOLA BARAGGIOLA Via Zoppis, 15 Tel. +39.0321.820225 – 338.3956706 info@cascinabaraggiola.it www.cascinabaraggiola.it

MAGGIORA CANTINE DEL CASTELLO DI CONTI ELENA, ANNA E PAOLA Via Borgomanero, 15 Tel. +39.0322.87187 info@castelloconti.it www.castelloconti.it

AZIENDA AGRICOLA BODINA Via Caccia, 7 Tel. +39.334.3130475 marco@vinibodina.it www.vinibodina.it CANTINA COMERO Via G. Corna, 8 Tel. +39.0321.820360 – 333.2575651 info@cantinacomero.it www.cantinacomero.it

ANTONIO VALLANA E FIGLIO Via Mazzini, 3 Tel. +39.0322.87116 info@vallanawines.com www.vallanawines.com

CASA VINICOLA PARIDE CHIOVINI Via Garibaldi, 20 Tel. +39.339.4304954 info@paridechiovini.it www.paridechiovini.it

MEZZOMERICO AZIENDA VITIVINICOLA ENRICO CROLA Via Vergiasca, 9 Tel. +39.347.8017054 – 0321.1696716 info@cantinecrola.it www.cantinecrola.it

AZIENDA VINICOLA ZANETTA SERGIO E VALTER Corso Italia, 64/C Tel. +39.0321.820621 – 335.6259167 vinicola.zanetta@msoft.it www.zanettavini.it

FILADORA Via G. Marconi, 5 Tel. +39.335.367258 – 348.7401634 antonella@filadora.it www.filadora.it

AZIENDA AGRICOLA BIOLOGICA BIANCHI GIUSEPPE Via Roma, 37 Tel. +39.0321.810004 bianchi@cantinabianchi.it www.cantinabianchi.it

AZIENDA VITIVINICOLA IL ROCCOLO DI MEZZOMERICO Cascina Roccolo Bellini, 4 Tel. +39.0321.920407 – 335.5713086 info@ilroccolovini.it www.ilroccolovini.it

SUNO AZIENDA AGRICOLA BRIGATTI FRANCESCO Via Olmi, 31 Tel. +39.0322.85037 info@vinibrigatti.it www.vinibrigatti.it

OLEGGIO CANTINE DEI COLLI NOVARESI Via Gallarate, 33/ter Tel. +39.0321.91222 info@cantinecollinovaresi.com www.cantinecollinovaresi.it

AZIENDA AGRICOLA CRESPI ALBERTO Via Mottoscarone, 92 Tel. +39.347.1668045 info@vigneticostabella.it www.vigneticostabella.it

AZIENDA AGRICOLA CASCINA ZOINA Via Ronchetto, 5 Tel. +39.335.6350692 info@cascinazoina.it www.cascinazoina.it

AZIENDA AGRICOLA GROSSINI ALESSIO Strada Balchi, 2 Tel. +39.0322.85136 – 347.7973116 alessiogrossini@atdot.it

65

Lake Orta and Ossola Valleys

PAOLO FERRI WINE Via Pieve, 11 Tel. +39.335.7178608 info@paoloferri.wine www.paoloferri.wine

Istituto Professionale Agrario Silvio Fobelli Via Roma 9 28862 Crodo (VB) tel. +39 0324 61294 agrario.crodo@innocenzoix.it www.innocenzoix.it

PODERI COLOMBO Via San Pietro, 18 Tel. +39.340.0965626 info@podericolombo.it www.podericolombo.it

Azienda Agricola Edoardo Patrone Borgata Baceno 51 28845 Domodossola (VB) tel. +39 324 6126355 info@edoardopatrone.com www.edoardopatrone.com

AZIENDA AGRICOLA ALFONSO RINALDI Via Cascina Botticella, 13 Tel. +39.338.7310027 riccardorinaldigang@libero.it

Cantine Garrone Srl Via Scapaccino 36 28845 Domodossola (VB) tel. +39 0324 242990 info@cantinegarrone.it www.cantinegarrone.it

AZIENDA AGRICOLA CERUTTI DI CERUTTI ELISA Via Conturbia, 21 Tel. +39.347.6077154 elisacerutti@libero.it

SocietĂ Agricola Tensa Loc. Tensa 28845 Domodossola (VB) tel. +39 345 9566496 info@agriturismotensa.it www.agriturismotensa.it Cascina Eugenia 1641 Srl societĂ agricola Via Pratolungo 28 28028 Pettenasco (NO) tel. +39 0323 868664 info@lasignoraeugeniaeilpasserosolitario.com info@cascinaeugenia1641.com www.lasignoraeugeniaeilpasserosolitario.com Villa Mercante di Luca Mercante Via Strada Vecchia 23 28859 Trontano (VB) tel. +39 338 4625752 ossolanoleggio@libero.it La Cantina di Tappia di Zaretti Corrado Loc. Tappia 28844 Villadossola (VB) tel. +39 320 4880589 ulcantun2010@hotmail.it Azienda Vitivinicola Eca Spa Fraz. Case Rossini 28844 Villadossola (VB) tel. +39 347 8060066 info@eca-viniossolani.it www.eca-viniossolani.it

66

SPECIAL THANKS TO… Cooking For Alps, Associazione Cuochi Alto e Basso Novarese, Gente di Lago e di Fiume, Sagre dell’Ossola, Ristorante Divin Porcello, Antica Consurtarija dal Tapulon, Associazione Turistica Pro Loco di Cameri, Associazione Turistica Pro Loco di Fontaneto d’Agogna, Presidio Slow Food Cipolla Bionda di Cureggio e Fontaneto, Risicultori di Razza, Pietro Messina, Pasticceria Agabio, Ristorante Tantris, Ristorante Convivium, Ristorante Pinocchio, Ristorante Impero, Azienda Agricola Riso Buono for the kind concession of the recipes and advice and the Chambers of Commerce of Verbano Cusio Ossola and Novara for their cooperation.

Photo: Archivio Distretto Turistico dei Laghi, Associazioni Cooking For Alps, Cuochi Alto e Basso Novarese, Gente di Lago e di Fiume, Sagre dell’Ossola, Marco Benedetto Cerini, CMVV, Marco Garrone, Giancarlo Parazzoli, Ristorante Divin Porcello, Archivio ATL della Provincia di Novara, Paola Colombo, Barbara Depaoli, Riso Razza 77, Gianpiero Cravero, Paola Bertinotti, Paola Naggi, Stefano Fanzaga Translation: Yellow Hub Srl - Milano NTL Il Nuovo Traduttore Letterario - Firenze Graphic design: Mauro Grosso - Sesto Calende Printed by: Press Grafca Srl - Gravellona Toce By assuring maximum reliability of the present work, the Authors and the Editor decline any responsibility for any errors or inaccuracies, or even damages caused by a third person use of the texts.

Agenzia Turistica Locale della Provincia di Novara Piazza Martiri della LibertĂ 3 (Castello Visconteo-Sforzesco) 28100 Novara Tel. +39 0321 394059 info@turismonovara.it www.turismonovara.it

Agenzia Turistica Locale Distretto Turistico dei Laghi Corso Italia 26 28838 Stresa (VB) Tel. +39 0323 30416 infoturismo@distrettolaghi.it www.distrettolaghi.it

N