The cucina bianca is the cooking of the shepherds of the Ligurian Alps: milk, cheeses and pale vegetables — potatoes, leeks, garlic, turnips — because tomatoes never made it up to these altitudes. Mendatica gives it a festival in August, with tasting trails running from square to threshing floor and a craft market.
On the plates are sugeli, small water-and-flour dumplings pressed with the thumb and dressed with brusso cheese, the dish called streppa e caccia là and the raviore of Montegrosso, along with cicerchie pulses, eggs and the milk of goats and of Brigasca sheep. The 2026 edition is set for 22 August, from 7pm.
