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Numerous varieties of honey are produced throughout the territory. This precious and nutritious element, with its characteristic colours and aromas, can satisfy every palate or culinary need. When visually examining natural honey it is important to remember that all honey tends to crystallize due to an absolutely natural process; heating by bagno-maria will return it to its fluid state. Well-loved and typical of this area is multi-floral honey, also called millefiori, literally a thousand flowers; made from a variety of different essences, its colour and flavour varies according to the valley of production and of the botanical essences used (linden, chestnut, thyme, broom raspberry, wild-flowers are popular). Every millefìori is a sweet reflection of the characteristics and peculiarities of the territory. It is one of the most nutritional honeys and its intriguing flavours, tastes and aromas are just waiting to be discovered. Linden honey is obtained from the dunging of the linden flower. Growing abundantly in the woods that cover much of the local valleys (though not found in the rest of Italy) it produces honey that is especially typical of the area and is thus particularly worthy of attention. Amber coloured, its flavour is pleasantly intense and fragrant with hints of balsamic menthol. Of note are its sudorific and sedative properties. Rhododendron honey is considered the "king of honeys" and is produced only at high altitudes. For this reason its production varies from year to year being closely tied to climatic conditions. This rare and precious honey is amber-coloured and delicately flavoured with aromatic notes of underbrush. Acacia honey is a pale straw-yellow and does not easily crystallize. Thanks to its delicate fragrance it is ideal for sweetening drinks without covering up their flavour. Chestnut honey is produced all over Italy in mountainous areas of medium altitude. Deep amber with reddish hints, its scent is penetrating and taste intense and pungent ,almost bitter. Aromatic and decisive, it pairs well with rye bread and lard or aged cheeses. The unusual Melata honey is made by bees attracted to the resin released by trees in particular environmental conditions and is dark amber with greenish nuances; its fragrance is reminiscent of malt, caramel and figs in syrup. Especially rich in mineral salts, it pairs well, like chestnut honey, with cheese and lard. At lower altitudes it is obtained from linden or oak trees and at higher altitudes from spruce and other evergreens.

Bread and bread-making in the territory of the Distretto has remained practically unchanged over the centuries. This precious nutriment was traditionally produced for domestic consumption and baked in the communal wood- burning ovens present in nearly every village. The local rye bread conserves the genuine home-made flavour of the past and is the perfect accompaniment to local cured meats, cheese and honey. Long standing culinary traditions also endure in the mouth-watering products of local lakeside confectioners,

Bread has always been a precious element and numerous methods of it preparation exist. Particularly renowned is that made at Coimo, in Valle Vigezzo, where the generations-old recipe and baking techniques are still employed. Pane Nero or ‘‘pan negar’’ is considered the most typical of the territory and is essentially sourdough rye bread, traditionally made not with yeast as the leavening agent but with risen dough saved from the previous batch, the method still used at Coimo. Sometimes the desire to elaborate a common daily foodstuff was combined with the principle of leaving nothing to waste, and the addition of sugar, raisins and walnuts to the regular dark rye bread resulted in the delicious sweet version called Crescenzin, Cradenzin or Cardenzin. Once made only for special occasions, it can now be enjoyed year round, like Cannobio’s Pane Dolce. Other local treats worth mentioning are the Imperialine biscuits from Omegna and Lake Orta, two thin crispy wafers with a chocolate and hazelnut filling. Delicate and delicious they are perfect with an afternoon cup of tea, as are Stresa’s Margheritine, daisy-shaped lemon-flavoured butter cookies, originally created by a local baker on the occasion of the visit of young Princess Margherita of Savoy. Its vaguely sacral shape may be why it was a favourite of Pope Paul VIth. Fugascina, traditionally baked in the communal ovens of Mergozzo to celebrate St. Elisabeth’s Day on July 4th, is a thin sheet cookie made with flour, sugar, butter, Marsala, eggs, lemon and yeast and then hand-cut into small rectangles.