- COIMO
Coimo is the first settlement in the Vigezzo Valley that you come across arriving from Domodossola. Today it’s a hamlet of Druogno, but for centuries it was an autonomous municipality. Coimo is surrounded by meadows, fields and beautiful beech and chestnut forests, which in autumn display some impressive shades of foliage. Isolated from the historical centre rises the Church of Sant’Ambrogio, while the old nucleus of the village contains some ancient noble houses.
This small community has always enjoyed a mild climate, due to its excellent exposure to sunlight. Over the centuries large terracings were built supported by dry stone walls, with irrigation channels for the cultivation of rye, buckwheat, potatoes, vegetables and grapes. Today young and enterprising farmers are returning to cultivate Coimo km0 products on the terracings worked with passion and effort by their ancestors.
Coimo is famous for its black bread, the colour of which is due to the presence of rye flour in the dough, still made today in a small local bakery. Once considered peasant food, today it’s a sought-after speciality, particularly the delicious sweet variant with raisins and nuts. Another culinary speciality typical of the village is amiasc, thin and crispy sheets made with a mixture of water and flour, then cooked on a traditional griddle and seasoned with butter and salt.
In October don’t miss the famous Castagnata Coimese, an event that attracts many food-lovers and evokes a time when chestnuts played an important role in the diet of these valleys.