Castelmagno. The most celebrated cheese at the gourmet table. It is like a dream: a pearly ivory paste that changes to golden yellow with possible greenish veins, a distinctive sign of natural veining, when it ripens. Its flavour is fine and delicate , slightly salty when fresh, and becomes tangy and intense later on. To be enjoyed naturally as suggested by the writer Mario Soldati, its greatest fan. 
 

Caraglio garlic. A fragrant gastronomic marker of local tradition and quality. It all comes down to a region particularly suited to garlic production and the assonance between Caraglio and aglio (the Italian word for garlic). Its specific qualities are a delicate flavour and easy digestibility, making it the ideal flavouring for bruschetta, the typical soma d’aj (bread rubbed with garlic and sprinkled with olive oil), bagna càuda (hot anchovy sauce) and bagnetto verde (parsley and anchovy sauce). 
 

In this valley there are also black truffles, saffron, berries, mountain potatoes, Madernassa pears, and herb liqueurs. 
 

Special local dishes: gnocchi al Castelmagno (gnocchi with Castelmagno cheese), crema di aglio (garlic sauce), torta amara della Vallera (bitter tart from Vallera).