More Italian than local tradition but famous throughout the Valley is that of cured meats, first of all Salame, obtained by grinding and seasoning meat and fat usually from pork.
Once the salami is stuffed it goes to drying for about a week and then to the actual seasoning which can vary depending on the size from two weeks to six months.
Once ready, the product is eaten raw, preferably with bread.

Come and discover the area thanks to these delicious courses! what else to say except ... enjoy your meal!