Dish representative of the province of Biella is the “pulenta cunscia”, cornmeal cooked with water with the addition of cheese and butter. It is a poor cuisine that has in cheeses its strength among which emerges the “maccagno” (cow’s milk seasoned) and fresh cheeses, the “tumin” which combined with garlic and chili becames “sancarlin” or if flavored with vinegar, oil and spices becomes “franchet” and finally when combined with oil and spicy paprika become “tumin eletric”. Always with the cheese that is merged with the rice is cooked the “ris en cagnun”. Always with rice prepares other main dishes like the “mactabe” in addition to the rice there are milk and chestnuts, while to prepare the “minestra marià” needs rice plus vegetables and spinach getting a soup. Another simple dish of the province is the “supa mitunà” soup made from stale bread, broth and vegetables. The sausages to be kept for longer were put under in terracotta containers and covered with fat becoming “salam d’l’ula” or “salam d’la duja” that are used as an ingredient for the “frita rugnusa” (a type of omelette). Everywhere on the tables the typical “bagna cauda”. Among the desserts you can find the torcetti, the “paste ‘d melia” made with corn flour and the typical “canestrelli” and fragrant wafer. Among the wines you have the Lessona DOC and Bramaterra in addition of the Erbaluce Caluso DOCG.