Typical recipes of Lake Orta: here’s what to taste

Typical recipes of Lake Orta: here’s what to taste

If you are a good fork and fell in love with Orta San Giulio, then you should definitely try one of these typical recipes of gastronomy. Prepared by the best local chefs, in the restaurants of Orta San Giulio you can taste the best dishes of the local tradition. 

And if for now you do not have the opportunity to discover this wonderful place, below we will give you some suggestions for preparing the typical recipes of the municipality of Orta San Giulio. First, second, desserts, sausages, wines, cheeses: recipes unknown to most, but of excellent quality. With the recipes you are about to read, you won’t go wrong with any dinner with friends. 

THE PIEDMONTESE BACCALÀ 

This is a typical recipe from Piedmont, but how they make it in Orta San Giulio really leaves you speechless. Clean and cut the fish, flour it and brown it in butter, oil and chopped garlic, parsley and anchovies. When it is golden, add vegetable broth, add salt and pepper and cook for 20 ‘. Serve it in soup plates with a slice of lemon and polenta at will. 

THE BAGNA CAUDA

It is a typical Piedmontese dish, it is based on garlic, oil and desalted anchovies, to which you can add butter, cream, milk and chopped walnuts. Traditionally it is eaten in autumn and winter. According to the rumors of the village, it seems to have been created to remove the sweet smell, often almost nauseating, of the pressed grapes from the harvesters. 

THE ORECCHIETTE IN GRAY SAUCE

Steam the broccoli, heat the oil and fry the garlic. Brown the broccoli, remove the garlic, put the chilli pepper, mix well and mix. Cook the pasta. Blend everything with the broccoli cooking water. Return the cream to the pan, add cheese and keep warm. Drain the pasta and season with the cream. 

THE PANISSA

It is a widespread risotto, with variations, between Lombardy and Piedmont, here it is widespread both in the Vercelli area and in the Novara area. Its history is lost in the mists of time, while it is assumed that its name derives from panìgo, a local poor variety of millet, with which this dish was prepared, before the spread of rice, but to confirm this there are no sources safe. The main ingredients for the preparation of Piedmontese panissa are: Arborio, Baldo or Maratelli rice, Saluggia beans, onion, Barbera red wine, lard, “salam d’la duja”, salt and pepper. 

MELIGA PASTES

These Meliga pastries are nothing but shortbread biscuits typical of the Cuneo area. In practice, these are sweets made with wheat flour, corn flour (melia or meliga in dialect), butter, sugar, honey, eggs, yeast, lemon peel.