cookery of Prato Sesia can not be named, a simple and tasty folk
cookery, influenced by nearby areas such as Novara and Valsesia,
must be mentioned.
In the local restaurants some typical appetizers can be sampled.
"Salam d'la duja" a soft salami potted with lard, "Fidighina"
pork lever Bologna sausage seasoned with spices, "Marzapani"
made of pork blood and bread and "Sanguinacci" made of
blood and potatoes.
A typical starter is "Paniscia" rice with lard, vegetables,
salami browned in oil and wine.
Well-known main courses are "Tapulòn", donkey stewed mincemeat and "Merluzzo in umido" (stewed cod) both served with polenta and "Burdon cotti", browned turnip with sausages.
A special side dish is "Rustiscion" a crispy potato pie.
Typical cheese are "Gorgonzola" (blue cheese), one of
the most famous Italian cheese and "Toma" from Valsesia,
a tasty mountain cheese.
Finally chestnuts must be mentioned, Castagnaccio is a typical cake
made of chestnut flour and "Roast chestnuts" are roasted
in October and November in the squares, an event called "Castagnata".