Snowy peaks, wood-fired stoves, and slow cooking define winter in the Italian Alps. The cuisine was shaped by altitude and cold: hearty starches (polenta, buckwheat pasta), rich alpine cheeses, cured meats, and long-simmered stews. Many icons carry EU quality seals like DOP (Protected Designation of Origin) or IGP/PGI (Protected Geographical Indication), guaranteeing origin and traditional methods. Below you’ll find what to eat, and where.