Restaurants in the province of Biella

Biella sits at the foot of the Alps and is industrial; its cooking is poor mountain cooking: polenta, rice, alpine cheeses, and a sweet eaten while drinking.

What you eat here

• Polenta concia with local toma, melted through it.
• Rice and beans (*panissa* towards Vercelli, *paniscia* towards Novara), with salame.
• Toma piemontese DOP, maccagno and paglierina, from the alpine pastures and small dairies.
• Salam d'la duja — salame kept under lard in an earthenware jar, so it stays soft.
• Canestrelli biellesi, wafers with chocolate between them.

The wine

Upper Piedmont grows Nebbiolo on morainic and volcanic soils: Lessona, Bramaterra and, just beyond, Gattinara. Leaner, more nervous reds than those of the Langhe.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.