Sambucano lamb. A native breed with lean bright red meat and excellent organoleptic characteristics. Above all, this is a natural meat from animals bred following the seasons in mountain pastures, rich in aromatic herbs.
 

Helix pomatia alpina snail. This is the queen of the “Fiera Fredda in Borgo San Dalmazzo”, which is held each year on December 5th. An excellent, white and delicate meat. The Protection Consortium gives it two labels: the green label indicates the Helix pomatia alpina collected in this area and reared with wild herbs and vegetables; the yellow label indicates the non-local Helix pomatia, which is bred for at least three months in traditional farms.
 

Crouset. An ancient lace pleating, achieved with precise thumb movements on the dough, is the peculiarity of this dish. Its shape vaguely resembles the Pugliese orecchiette pasta. 
 

In this valley there are also fresh and smoked rainbow trout, mountain cheeses, mushrooms, Cuneo PGI chestnuts, herb liqueurs and honey. 
 

Special local dishes: crouset con banho griso (pasta with cheese sauce), agnello sambucano al forno (roast Sambucano lamb), lumache al verde (snails with green sauce), lumache del cartonè (snails with oil, salt, pepper and garlic), bòdi e aiòli (roasted potatoes with garlic sauce), torta fina di Vignolo (hazelnut cake from Vignolo).