The valleys Chisone and Germanasca offer food made of simple local products, natural and genuine that have survived notwithstanding the pressing of the industrial culture. Still today they are offered in the local restaurants, holiday farms or on the occasion of village festivals and eaten by families during the religious festive days… It is a kitchen that follows the rhythm of seasons and it makes use of produce of the land and of all that nature spontaneously offers: herbs, flowers, seeds.. The kitchen also is deeply tied with history and environment. It goes back in fact to situations related to the stay or passage of different peoples as well as to the influences mutually exerted in the frontier area. The kitchen was once based on the mountain products: potatoes, milk, polenta, chestnuts, bread, eggs and cheese. Milk, potatoes and polenta were the basic elements of the peasant diet: polenta and milk, potatoes cooked in different ways, bread and cheese, pasta, rice and meat could be seen on the tables only on the festive days.