The culinary tradition of this province is linked to the territory in which the recipes were born: from freshwater fish to the infinite variety meat. As for the fish dishes stand out salmon trout, perch, cooked fried or baked. While, the “bruscitt”, are small pieces of beef cooked in soup with lard, bacon, red wine, garlic, fennel and butter. This dressing is also often used for the polenta. Famous is also the “cassoeula”, as in the rest of the region. Among the cheeses there are Gorgonzola DOP, Formaggella; typical of the mountains of Val Veddasca are the Violin goat, a ham using the thighs of goats or sheep, that is shaped musical instrument. Even the asparagus from Cantello are to be counted among the best products. For dessert there are “Brutti and Buoni” made of egg whites, almond, hazelnut and vanilla. And Amaretti of Gallarate, very pleasant. Protected by the Consortium is quality honey from Varese: millefiori, acacia honey and chestnut honey. Among the wines we mention the Ronchi Varesini, white, red and rose wines.