On the boards of the kitchen of the province of Novara dominates the rice, of which the province is one of the largest producers in Europe and in the world. The signature dish is the “paniscia” cooked with rice, beans, pork rinds and salami, simple dish but robust flavors. Can not miss the frogs, considered one of the finest foods that are presented fries. Another peculiarity is the “tapulon”, a stew finely comminuted that was originally made with donkey meat. Among the salami stand out “salam d’la duja”, salami made with pork and stored in earthenware container covered with fat that keeps them soft for a long time. Another feature typical of this area is the “fideghina”, small liver mortadella was once lunch workers during the harvest. The gorgonzola cheese is the excellence of Novara. Delicious cheese that can be sweet or spicy (depends seasoning); although of Lombard origin, today , the home of this cheese is Novara. The traditional desserts are the “cookies of Novara”, a biscuit very light rectangular with rounded corners and the “bread of San Gaudenzio”. On the tables can not miss the wine that we find in Novara with the qualities: the Ghemme DOCG, theFara DOC, the Boca DOC and the Sizzano DOC.