The gastronomy of this province is a balanced mix between the mountain cuisine with that of the lake. Traditional bread is the “black bread” made with rye flour, cereal more easily cultivable in the climate of this alpine province. Among the main courses we the “ossolana gnocchi” made with potato, pumpkin and chestnut flour or “potato gnocchi with herbs”. The products of the lake, trout, perch, pike, eel, are essential ingredients for the main courses of this province. Important are the cheeses in different varieties both fresh and seasoned on which stands the Bettelmattproduct on Formazza Valley and on Ossola Valley .For sweets are widely used local products such as chestnuts, walnuts, berries and honey. Finally in joy a meal can not miss the distillates as “grappa” and “genepy” or other alcoholic infusions of alpine herbs.