Typical cuisine of the Upper Torre Valley
In a seductive landscape where age-old traditions and dialect live on, the authentic flavours of recipes from a previous age have been rediscovered, no more so than in Lusevera.
Ocikana: knobs of polenta seasoned with milk, melted butter and cheese.
Stak: a mash of potato or beans seasoned with melted lard or butter and lightly fried garlic.
Pozganik: sausage cooked in milk with added flour.
Gramperesa: corn flour and potato polenta.
Mesta: soft polenta individually served with a dressing of cold milk.
Mosnik: paste of corn flour, and boiled beans or chestnuts, to be eaten dipped in milk.
Olac: soft corn flour polenta cooked in milk,
Paaca: a focaccia made from corn flour, milk and butter.