Notable first courses in Val d’Ossola include Ossolan gnocchi and Gnoch da la chigiàa from Vigezzo, as well as crêpes (traditionally with Grasso d’Alpe and ham), agnolotti pasta from Mergozzo (stuffed with roasted meat, fresh sausage, nutmeg and parsley) and ravioli alla mascarpa from Valle Anzasca.
Walser gnocchi, made with flour, eggs and milk and seasoned with onion and bacon, are definitely closer to local tradition than the better-known Ossolan gnocchi, whose recipe uses tomato, certainly not a traditional Val d’Ossola vegetable.
Walser pasta is made by boiling potato and onion with short pasta and then sautéed in a pan with fried onion, lard (or pancetta) and cheese.
Pasta e bagian rustì, typical of the Masera area, at the entrance to Valle Vigezzo, is made by browning and sautéeing “reginette” pasta with pieces of delicious Grasso d’Alpe and boiled beans together with a garlic head.
One Walser dish worth remembering and trying is the Prata Hapfla first course from Formazza, which is made with potatoes, onions and cheese, differing from the equally delicious sautéed potatoes, Kroscht, from Macugnaga.
No item found