The temptations of bread and typical Valsusine recipes cannot really be resisted: the former has rediscovered ancient traditions such as sourdough, rye and ancient grains, the latter represent a strong identity of the territory and range from bagna caôda to polenta, from soupe grase to cajettes and the thousands of flavours of the territory that enrich traditional cuisine, now reinterpreted in a modern key and with refinement by Valsusine restaurateurs.
Then there are the desserts: the canestrelli biscuits of Vaie, with their scent of butter and citrus fruits, or those of San Giorio spiced with red wine and cocoa, the paste di meliga of Sant'Ambrogio or the goffres of the Upper Valley, the famous and inimitable Focaccia di Susa.
Then there is wine, craft beer, coffee and liqueurs, génépie and gentian above all.
