Buckwheat polenta. Also known as white polenta to differentiate it from corn polenta, it is made from mountain potatoes, soft wheat flour and buckwheat flour in varying proportions. Buckwheat has a curious triangular-shaped grain rich in starch, proteins, vitamins and mineral salts. A nutritious and energetic food that is often offered at festivals and events. It is the oldest polenta, enriched in the nineteenth century by the arrival of potatoes. It is served with a sauce called bagna bianca, made with leeks, mushrooms and cream. 

Mushrooms. The chestnut and beech woods, alternating with mixed and cultivated forests, create the ideal habitat for mushrooms. This is a seasonal harvest, based on rain and sun, and it is always plentiful. There are a thousand varieties, ranging from porcini to Caesar's mushroom. They are so tasty that they can be eaten raw, sliced into thin strips. They are also sold dried or preserved in olive oil. 
 

There are many other products in this valley, such as chickpeas from Nucetto, beans from Bagnasco, turnips from Caprauna, alpine cheeses and white chestnuts from Garessio. 

Special local dishes: pane di patate e porri (leek and potato bread), torta verde (chard tart), tortelli di cin (potato, leek and herb tortelli), sugelli (home made pasta), panizze (focaccia made from chickpea flour), lasagne ormeasche (lasagna from Ormea), gnocchi di rape (turnip gnocchi), funghi trifolati (sautéed mushrooms), insalata di ovoli (Caesar’s mushroom salad), craviòi (fritters), biscotti garessini (bisquits), paste di Ormea (biscuits from Ormea).