The gastronomic specialties of San Giorgio are those typical of Lower-Canavesan and Piedmontese cuisine. You can find the "faseui d'la pignata" (beans cooked in a pot) of the Carnival time, the numerous "hors-d'oeuvre" such as potato-salame or "d'la duja" salame, some roast-beefs such as the famous "brasato al Barolo" (braised beef with Barolo wine), some original cheese from the near Alpine valleys, bread and Piedmontese "grissini" (bread-sticks) and many other specialties.

Where wine is concerned, this is the land of the "Erbaluce of Caluso". Cultivated on the hill of the Morainic Amphitheater of Ivrea with the characteristic "tòpie", it is subsequently made into wine by following different methods. You can find the traditional "Erbaluce D.O.C.", the "brut" and the "passito", genuine jewels which have been awarded many national and international prizes.

Finally, a particular notice for people who have a sweet tooth. Among the Sangiorgese stores you will find the centennial "Pasticceria Roletti" (Roletti Confectioner's Shop) which once supplied the "Royal Family" and other noble families. Among its specialties, of genuine Canavesan-Piedmontese stamp, you will find the "biscotti della Duchessa" (Duchess' biscuits) and the "caramelle quadre" (square sweets), both of which are specialties of this old artisan firm.