Lake Maggiore and Lake Orta

The food and wine of the Piedmontese lake area is the perfect blend of an intriguing dualism: the romantic atmospheres of the lakes and the majesty of the surrounding alpine valleys. Lake Maggiore has always been one of the best-loved destinations of international tourism, with its blooming botanical gardens, fine historical houses and gems such as Isola Bella, Isola dei Pescatori and Isola Madre, and the beautiful lake towns of Verbania, Baveno, Stresa and Arona. No less worthy are Lake Orta, with the island of San Giulio and its 11^th-century monastery, Lake Mergozzo, and in a quiet corner, the rocky islets of Cannero where citrus fruits ripen. The typical lake dishes of this area, with their freshwater fish such as bass (originally fried in walnut oil), bleak, brown trout, pike and brook trout also feature products from the mountain territory, particularly Val d’Ossola, which runs like a wedge towards Switzerland. The rustic bread, made with rye mixed with other types of flour, is at times enhanced with walnut and raisins and eaten with cold cuts and cheese:  from goat hams to flavoured lard and, among the cheeses, Bettelmatt, which is produced in just seven mountain pasture areas in the Antigorio and Formazza valleys,  Toma ossolana and the ‘tome del Mottarone’. There is huge choice of confectionery: from the ‘Pan Dolce’ (fruit loaf) in Cannobio, to Imperialine and Reginette, typical biscuits from the area of Omegna, Margheritine biscuits from Stresa, Fugascina biscuits from Mergozzo, and ‘Amaretti’ (macaroons) from Pallanza. The wines include the reds from the Novara hills and Prunent from the terraced vineyards of Ossola. Mention should also be made of the mineral water from Bognanco, Vigezzo and Crodo.