Raviole alla vernantina. It was the women from Vernante’s intuition to prepare the raviole with a special lean stuffing: potatoes, leeks and a handful of spinach or chard. They can also differin shape, they can be round, folded in a semicircle over the filling then joined at the two ends to become similar to a tortello, ideal for holding the perfect dressing of butter and cream. A masterpiece. 
 

Stuffed onions. A mountain dish whose filling varies slightly depending on the family who prepares it: there are families who prefer more rice and vegetables and others who prefer meat and potatoes. The real secret is cooking in a typical terracotta dish. This dish is prepared for the patron saint's feast of the Assumption (August 15th) and in the past it was cooked in community ovens or by the town baker. 
 

In this valley we can also find Cuneo PGI chestnuts, mountain cheeses, mushrooms and craft beer. 
 

Special local dishes: torta di zucca e meliga (pumpkin and honey tart), polenta di mais (corn polenta), polenta di grano saraceno (buckwheat polenta), torta di castagne (chestnut tart).