The Ossola taverns have always been places of conviviality, where local wine accompanies dishes from the mountain farming tradition.
An ancient tradition still alive
In Domodossola and the villages of Val d’Ossola, historic taverns and trattorias continue to be a point of reference for those seeking the area’s authentic flavours. Among the best-known examples are Osteria Malatesta and the historic Locanda Piemonte “Da Sciolla”, which passes down recipes dating back to the time when the Simplon Tunnel was built, in the heart of Domodossola’s historic centre, just a few steps from Piazza Mercato and opposite the civic museum of Palazzo San Francesco.
The dishes of Ossola cuisine
The valley’s taverns offer local ingredients such as Valle Vigezzo ham, house-made cured meats and stream trout. Traditional dishes include Ossola gnocchi, made with chestnut flour, potatoes and pumpkin; “rustida” pasta with wholemeal flour and beans; game stews; and bread-and-milk desserts: simple dishes born from the need to make the most of mountain produce.
A place where wine tells the story of the area
In Ossola taverns, local wine, often made with Prünent, naturally accompanies these dishes, creating a direct link between vineyard and table that has endured for generations.
Discovering the taverns of Val d’Ossola
To learn more about the valley’s cuisine and gastronomic traditions, see the History, traditions and folklore section of visitOssola.
For those wishing to discover wine at its source, before or after a tavern dinner, a tasting at a winery completes the experience.
A heritage to be passed on
The recipes passed down in Ossola taverns represent a form of endangered cultural heritage, linked to the memories of those who once lived a farming life: for this reason, an increasing number of local organisations are committed to documenting and teaching these preparations to new generations of chefs, so that they are not lost along with the stories of those who invented them out of necessity.
An atmosphere that changes with the seasons
Ossola taverns offer a different experience depending on the season: in winter, warm and hearty dishes rooted in the farming tradition prevail, while in the warmer months lighter options also find their place, always marked by local ingredients and the simplicity that has always characterised this valley’s cuisine.
Cheeses and cured meats from the Ossola tradition
The dairy tradition of Val d’Ossola has been documented since before the year 1000, with cheeses such as Ossolano d’Alpe, made with whole milk and with a sweet, intense flavour, and Ossolano, also known as Mezzapasta or Spress, made instead with partially skimmed milk. Among the best-known cured meats are liver mortadella, pancetta, head cheese, traditional small salamis, lardo, beef bresaola and Valle Vigezzo ham, often featured in the offerings of local taverns alongside Coimo dark bread, honey and seasonal mushrooms.
The Paths of Taste
Every autumn, the province of Verbano-Cusio-Ossola hosts “I Sentieri del Gusto”, a gastronomic event that has been running for decades and promotes the area’s typical products, including many of the valley’s historic taverns and trattorias: another opportunity to discover, season after season, the food and wine richness of this corner of Piedmont.
Those who visit several of the valley’s taverns during the same stay can easily notice small variations in the same traditional recipes from one village to another: nuances that tell the story of each individual community’s identity and make a true “tavern tour” a surprisingly varied gastronomic discovery experience, despite the geographical proximity of the different villages.
A practical tip for those who want to fully experience this tradition: book in advance, especially at weekends, as many of these taverns have few tables and a family atmosphere that should be protected from overcrowding.
