Traditional Desserts: The Sweet Taste of The Mountains

Flour is the foundation of many traditional recipes, and its heritage is preserved at the Bottonera Mill, a historic 19th-century mill that now serves as a museum. Here, visitors can discover the legacy of a working culture in which water, stone and time combined to produce everyday food.
Butter carries the fragrance of alpine pastures, while sugar, spices and dried fruits arrived as early as the Middle Ages through transalpine trade routes that connected different cultures and regions.

Among the most beloved specialities are Biscotìn de Pròst, a classic local biscuit. The original recipe is still produced today by the Del Curto Mill in Prosto di Piuro, where the Del Curto sisters carefully preserve a recipe passed down through generations. Made from simple ingredients such as flour, sugar and butter, these biscuits are the result of long-standing artisanal expertise. Each biscuit reflects care and local identity and is often still wrapped by hand in colourful paper that highlights its authenticity.

Torta Fioretto takes its name from wild fennel flowers, which give the cake its distinctive aroma. It is a simple and fragrant preparation in which leavened dough combines with butter and sugar to create a balance of rustic and delicate flavours.

Finally, Oss de Mord represent the crunchy side of local tradition. These dry biscuits are enriched with almonds and egg whites and can be enjoyed on their own or paired with sweet wine. Alongside them are Montagnoli, small pastries enriched with raisins.
These desserts embody the simplest and most authentic soul of the mountains: ancient gestures, essential ingredients and flavours that evoke the warmth of home.