The Chiese Valley is home to Storo yellow flour, the basis of the famous polenta used in many traditional recipes. In San Lorenzo in Banale, ciuìga stands out, a Slow Food Presidium that speaks to a unique and deeply rooted rural culture. Livestock farming and mountain pastures are central, with the Rendena cattle breed and typical cheeses such as Spressa, produced using traditional techniques. In the Giudicarie Esteriori, vegetables, mountain potatoes from Lomaso, and chestnuts from Bleggio are found, along with a sustainable vocation linked to fishing. The Rendena Valley, crossed by the Sarca River between Brenta and Adamello-Presanella, retains a strong mountain identity even in its traditional cured meats, including speck, salami, and mocetta.