ᴀʀᴛᴇᴍɪsɪᴀ | ᴇɴᴏᴛᴇᴄᴀ

Cà Nosta (Artemisia Enoteca) serves as a sophisticated laboratory for Valsesian gastronomy, where high-altitude foraging meets rigorous technical execution. The menu is anchored by a commitment to hyper-local sourcing, exemplified by the paté en croûte, a complex assembly of cockerel and duck enriched with velvety foie gras. This rustic terrine is balanced by a sharp pear chutney infused with the bitter, herbal aroma of wild artemisia. Texture plays a pivotal role, particularly in the tempura of dandelion and zucchini flowers, which are stuffed with creamy zigrut cheese and served alongside a smoky plum reduction. Traditional heritage is honored through hand-rolled tortellini, tossed in cultured butter and finished with a concentrated sugo d’arrosto that provides a deep resonance. Each dish reflects a meticulous balance of alpine bitterness and rich undertones, creating a sensory journey through the rugged landscape of Alagna Valsesia.