Ceresole Reale is the Piedmontese gate to the national park Gran Paradiso.

Ceresole possesses precious natural resources and is perfectly suited for any kind of summer and winter sports in the mountains. Its pristine nature is alive with prominent representatives of the Alpine fauna: Chamois, foxes, eagles, marmots and of course the ibex, the symbol of the national park, may all be found here.

The landscape is shaped by forests, rock slopes, glaciers and the unique plateau of Colle del Nivolet on 2,600 m altitude, from which one has a stunning view on the mountains of Gran Paradiso. Ceresole Reale itself lies in a basin and is surrounded by mighty peaks. You can see their reflection in the crystal clear water of the lake, which is only open to non-motorized boats.

In Ceresole beginners and pros alike will find  perfect hiking paths that match their needs. On your way up to the alpine pastures and plateaus you will wander through forests of firs and larches, where the air is thick with the scent of fragrant resins. Once you reach the top your eyes may wander across the superb peaks that surround you, evoking a feeling of serenity.

Also in winter Ceresole Reale will not leave you cold. Its peaceful and pristine nature allows for active and relaxing holidays alike. Cross-country ski runs and paths for snow shoe hikes encircle the frozen lake and guide you through snow-covered meadows and forests. Along the way, breathtaking scenery unfolds at every turn.

Mountain lovers will be thrilled! In summer Ceresole Reale is the ideal spot for trekking tours into the highlands as well as uphill climbs on the legendary climbing walls Sergent and Caporal. Apart from skiing, winter pleasures also comprise ice-climbing, which is now also possible in the indoor X-Ice Park.

Accomodation in Ceresole Reale.

The local cuisine consists of the simple, traditional dishes of the mountain population. Do not miss out on the tasty "Polenta concia" (polenta made from sweet corn with Toma cheese and butter). Also common is the combination with meat, especially with venison in Civet. Further ingredients are taken right from the nature: fresh mushrooms and herbs round off many dishes.
Typical cheese of the region is the "Toma".