The cuisine of Lago Maggiore reflects its unique setting between lake and Alps—simple, flavorful, and deeply rooted in tradition. Fresh lake fish such as perch, trout, and whitefish are local favorites, often grilled or served in delicate risottos. One standout is risotto al pesce persico, a creamy dish with pan-fried perch that captures the essence of the lake.

From the nearby mountains come hearty specialties like polenta, served with wild mushrooms, local cheeses, or rich meat stews. The region also boasts excellent salumi and artisanal cheeses, particularly from the Ossola Valley.

In the towns along the lake, you’ll find cozy trattorias offering seasonal dishes made with local ingredients—chestnuts, herbs, and alpine butter in autumn; garden-fresh vegetables and herbs in summer. To accompany your meal, try a glass of regional wine or a sip of Genziana or Amaro Ossolano, traditional mountain liqueurs.

And for dessert? Don’t miss torta di pane, a rustic bread pudding flavored with cocoa, raisins, and pine nuts—a sweet reflection of the region’s frugal, flavorful roots.