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Each region of this picturesque province is famous for its unique dishes. Travelers visiting Lyon would be impressed by a decent selection of deli meats. The most popular local dish is pied de cochon farci, stuffed pork hoof; this national dish has been cooked following same recipes for many hundreds of years. Those preferring more simple and affordable meal would like Lyons sausage, cervelas lyonnais en brioche, baked in pastry.
In Ardèche they cook pork in a different way; the most popular meat treat here is caillettes de Chabeuil. Dauphine is famous for its delicious meat cooked in clay pots; this culinary masterpiece is called ‘potée dauphinoise.’ The dish is a bit like its Russian counterpart; meat is long stewed in the oven and turns out very juicy and tender. Diots de Savoie au vin blanc, sausages fried in white wine, are popular in Savoy. All the dishes of the region are very hearty and high in calories. It’s simply impossible to imagine a better food for residents of mountains.
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