Anchovies. A tradition from Valle Maira that has its roots in the ancient salt trade; it was a way of cheating taxes. The anciuè, the street vendors selling salted anchovies, launched a flourishing business that still exists, a quality product used for the bagna càuda (hot anchovy sauce) and bagnèt verd (hot parsley and anchovy sauce). 
 

Cheese from the mountain pastures. A variegated production, fruit of transhumance and passion, a production method passed down from father to son. There are many types: Nostrale d’Alpe made from raw cow milk (soft and sweet paste that becomes more savoury when it ripens). Toma di Elva, made from raw, partially skimmed cow milk (its taste, with mountain herb fragrances, and the appearance of its rind changes according to how ripe it is, from one to twelve months). Toma of Celle, made from whole cow milk (it is best to eat it fresh, due to the delicacy of its paste, that is white and compact with small holes in it; it is also good when it ripens for a week). 
 

In this valley there are also honey, herb liqueurs, and white rum “droneresi” sweets. 
 

Special local dishes: acciughe al verde (anchovies in a green sauce), bagna càuda (hot anchovy sauce), mato (savoury potato, leek and pumpkin pie), tartrà (savoury pudding), caponèt (stuffed cabbage rolls), torta di pere Madernassa (Madernassa pear cake).