Rassegna del piatto nostrano della Valle di Muggio

The gastronomic compositions offered in the different places (restaurants, grotti, taverns and agritourisms) are based on traditional recipes and ingredients: cazöla (a cabbage dish), roast suckling pig, stewed donkey, pork shin, veal osso buco, stewed chicken and rabbit, polenta and “rustisciada” (filet and beef innards), etc.
The famous fresh cheese produced in the Muggio Valley is always on the menu, especially the Zincarlin!

Each person who takes part in the festival also participates in a competition and can win a voucher for a trip. Moreover, in every restaurant there is the chance to win a prize with local products from the Muggio Valley.

The complete list of participating restaurants is available on the website.