The fish species that every Verbania chef prepares daily originate directly from the waters of Lake Maggiore or the nearby Lake Orta.

Perch, whose fillets might be served with risotto, a traditional Lake Maggiore dish, sauteed with butter and sage, or marinated ‘in carpione’ is the fish of choice.

Amongst the other species served and cooked by following ancient recipes, there is no shortage of trout in its various varieties: brown, marble and rainbow, char and roach. Carp are also caught in abundance in the lake, the small fish is served fried as a small aperitif or even as an appetizer.

Verdant valleys, lush meadows and high-altitude pastures have all favoured the development of a dairy farming culture closely linked to the history and tradition of the Province of Verbano-Cusio-Ossola.

It is said that since the year 1000, cows and goats have grazed in the meadows of the Ossola and neighbouring valleys and, still today, walking along the trails in the summer months, you might encounter cows and goats grazing in the sunshine.

Without doubt, these factors have given rise to a long tradition of high-quality cheese production in the area. Three Ossola cheeses excel: the Ossolano d'Alpe, the Ossolano di Latteria and the Bettelmatt - which is considered one of the most extraordinary mountain pasture cheeses of the entire Alpine arc. However, other types of cheeses such as the goat’s cheese from Val Vigezzo, Toma del Mottarone and Mascarpa which is obtained with the whey of both cow's milk and goat's milk are all also highly regarded. Whether the preference is for a delicately straw-colour or an intense yellow, with either a soft or a firmer texture, aged or fresh, with a delicate or intense aroma, everyone will be able to taste the cheese that best suits their palate.

Processing meat by curing to make sausages and salamis is an age-old tradition which has ancient roots in most of the Lake Maggiore area, from the hillsides to the mountains. Starting with the cured meats of the Ossola Valleys, which pair perfectly with the full-bodied red wines to bring a wealth of aromas and tastes to the table linked to the terrain of origin.

Particularly noteworthy are the Ossolana mortadella, the prosciutto with its elegantly smoky flavour, and the Violino di capra (cured goat’s leg) from the Vigezzo Valley, the herb-flavoured lard from Macugnaga, the renowned carne secca (dried meat) and the spicy Brisaula from the Val d'Ossola.

Cured meats and cold cuts that can also be enjoyed as a snack, maybe best enjoyed in a mountain pasture whilst enjoying the incomparable landscape.

Whether it’s to round off a meal, or to enjoy as an afternoon snack, a dessert is always a treat.

A variety of desserts can be found in Verbania, influenced by the time-old traditions of the different lake, hillside and mountain environments.

Along the lake shores, you will find speciality shortbreads and biscuits such as the daisy-shaped Margheritine di Stresa, the crumbly Amaretti di Pallanza, the Imperialine and Reginette di Omegna and the distinctively sweet Fugascina from Mergozzo.

Crescenzin, typical of Val Vigezzo, is a round rye loaf stuffed with walnuts, figs and raisins, a sweet variant of the traditional black bread, originally from Coimo but now produced throughout the Ossola area.

Typical mountain cake is made with simple and tasty ingredients such as milk and stale bread to which cocoa and raisins are added, then oven cooked in a terracotta pan.

A niche production cultivated in the terraced vineyards overlooking the plain of the Toce river.

Structured or robust wines which, thanks to their fragrance and body, can be perfectly paired with all the typical dishes that the Verbano cuisine has to offer.

The exposure of the vines and the type of soil create a typically Ossola production that is unique. This particular variety of Nebbiolo produces wines with an intense colour which vary from Rosso, Nebbiolo and Nebbiolo Superiore to Bianco.

Amongst the most renowned wines, Ossolanum, Prünent, Neuv Bruschett, Cà d'Matè, Tarlap and Balòss stand out.

Lovers of distillates or amari bitters should sample the Fil da Fer, the white or green Genepy or the Amaro Mottarone liqueur.

Whether paired with cheeses, used as a garnish, or as an ingredient for sweets and biscuits, honey is one of the typical products of the Verbano area, so much so that the apiculture tradition has its roots in an ancient past.

One of the strengths of this honey production is the unique geographical diversity of the area that extends from the lake shores up to the highest mountain altitudes, but it is also thanks to the different types of vegetation present and to modern processing techniques.

There are several types of honey made from the nectar of chestnut, linden and wildflower, and the Consorzio Tutela e Garanzia Mieli del Verbano Cusio Ossola (Apiculture Consortium) was recently established to oversee the supply chain and the quality of the product.