In comparison with more famous traditional diets, Insubrian coocking recalls flavours of the past. We can imagine that many of the dishes have for centuries been prepared in exactly the same way that we taste them today. And every flavour tells a different story. The polenta and cheeses recall the mountains and the slow changing of the seasons. Fish, which is fried or cooked in other tasty ways, will amaze you, like the lakes which take on a different appearance every hour of the day and have a wealth of legends. The cooking from the plains, with its strong flavour, glorifies pork, rice and tells stories of men tied to the land and to their customs.
In the world of wine too, Insubria takes on a unique role. It is slightly hidden, but well distinguished by a few strong and reflective docs (denominazione di origine controllata) such as Merlot del Ticino, aged Nebbioli (Boca, Fara, Ghemme, Sizzano) the red Colline Novaresi (Barbera, Bonarda, Croatina, Rosso, Spanna, Vespolina) and the whites.