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Aosta Valley Food and Wine Guide

Aosta Valley – Food and Wine


The cuisine of the Aosta Valley is best described as rustic, hearty, filling, and flavorful. With centuries of tradition influencing the local recipes, travelers can taste the regional culture in every dish. Food in the Aosta Valley is simple and traditional, influenced by both Northern Italian cuisine and the mountain cuisines of France and Switzerland. Recipes are flavored with local ingredients such as starches and rich dairy to create hearty dishes that are perfect for warming up during the region’s cold winters.
Regional products include honey, bread, dried meat, and produce such as cabbage, grapes, apples, pears, and garlic. Also famous from the Aosta Valley are cheeses such as toma and fontina – both of which are commonly found in local specialties throughout every course.

APPETIZER/ENTRÉE

As with other regions throughout Italy, the appetizer course in the Aosta Valley typically consists of small bites of cheese and meats called antipasto. A traditional antipasto of the region consists of country bread that has been rubbed with garlic, topped with fontina cheese and anchovies, and toasted until the cheese is bubbly.

As for antipasto meats, the region is known for its local salami and famous prosciutto called Jambon de Bosses – made from free-range pigs. Salted pork is also common.
Fontina is the most important and traditional cheese of the Aosta Valley. Well-known throughout the region, it is used in nearly every course from appetizers to dessert. A fatty cheese, it is created from cow’s milk and partially cooked. It has become a symbol of the region and a staple ingredient of many of the area’s most famous dishes. It is often served alone during the appetizer course or mixed into Fonduta Valdostana – a fondue of melted cheese that is served with crusty bread.

FIRST COURSE

Unlike most of Italy, pasta is not a main staple in the Aosta Valley region. Instead, locals rely on hearty cuisine made of starches like potatoes, rice, and polenta.
Soups and stews are extremely popular for providing sustenance during cold winters. Made with local meats, vegetables, and herbs, traditional soups of the region are thickened with cream and cheese from local cows. One of the traditional soups of the region is made with savoy cabbage, topped with fontina cheese, and served with stale bread.
Risotto alla valdostana is a popular first-course dish. It is made with fontina, toma, and Parmigiano Reggiano cheeses as well as rice and cooked low and slow to create a rich, creamy risotto.
Other popular starchy options include polenta, potato gnocchi, and rice dishes.

SECOND COURSE

Traditionally, the second course in Italy is the meat course. Throughout Aosta, the mountainside meadows serve as the ideal place for herds of cattle to graze. As a result, beef is a common ingredient in second-course dishes. Other meats used throughout the region are veal, pork, wilde hare, venison, and game birds.
One of the most famous meat dishes of the area is carbonade – beef stew. Made with salt-preserved beef, onions, and red wine, it is typically served with polenta. Venison stew is also popular. Called Capriolo alla valdostana, it is created by stewing venison and vegetables in an herb-flavored cream sauce made with grappa.

Stews are the perfect way to maximize flavor out of unusual cuts of meat. The culture of preparing meat in the Aosta Valley is rooted in not wasting anything. Unusual parts of the animal are utilized to create other unique dishes as well, such as salt cured cow’s udder and boudin sausages made from pork blood.
In addition to stews, travelers can enjoy delicious meat dishes such as costoletta alla valdostana – breaded and fried veal cutlets served with shaved white truffles, Parmigiano Reggiano cheese, and a cream sauce, Carbonada – a stewed meat dish made with white wine, onions, and herbs, and Polenta alla rascard – a dish made of corn meal that has been chilled, sliced, and layered between thick beef and sausage ragout with fontina cheese.
Other meats to try in the Aosta Valley are Bosses de Jambon – spiced ham, Lardo di Arnad – local bacon, and Motzetta – dried beef, sheep, or goat.
Though seafood is not a main staple of the Aosta Valley diet, fish such as mountain stream trout is served as a special treat. A traditional way to prepare fish in this region is to stuff fillets of trout withham, top it with fontina cheese, and poach it in a locally made white wine.

SIDES

A common side dish throughout the Aosta Valley is polenta concia. This traditional polenta is made with cornmeal, slices of fontina cheese, and butter.

DESSERTS

After dinner in the Aosta Valley, visitors can enjoy desserts made with locally grown fruit such as apples or pears, shortbread cookies made with almonds, Mont Blanc style ice cream, and a variety of other traditional treats worth saving room for.
One of the region’s most traditional desserts are its tegole biscuits. Made from hazelnuts, almonds, and vanilla, these sweet cookies are a must-try in Aosta. A delicious dessert often served with tegole is Cogne Cream – a mixture of cream, egg yolks, sugar, dark chocolate, and rum that is cooked until thick and served as a dipping cream for the biscuits.
Another local cookie is torcetti. This ring-shaped dessert is flavored with local chestnut honey and dusted with powdered sugar before served.
For after-dinner drinks, the quintessential choice in the Aosta Valley is Coppa dell’amicizia – the Cup of Friendship. This traditional drink of local coffee, brandy, and génépy liquor is served in an amazing cup made of carved wood.

WINES

While one may presume that the Aosta Valley’s mountainous geography and cold temperatures would make it hard to grow the grapes necessary to produce wine, the region actually has a unique micro-climate which allows local winemakers to grow vineyards at high altitudes. The result is a wide variety of local wines that are sure to please any wine connoisseur.
There are over 20 wines that are exclusively produced in the Aosta Valley. For lovers of reds, try Donnas,

Fumin, and the local Pinot Noir. If you’d rather have white, the Blanc de Morgex et de La Salle is the area’s most exceptional variety. The winery that creates this wine was founded by a group of 100 locals, and the grapes are grown at the foot of Mont Blanc – a staggering 1000 meters high in altitude. In addition, the Aosta Valley produces great Chardonnay and Muscat whites.

Visitors to Aosta should take a trip down the Valle d’Aosta Route des Vins – the Aosta Valley Wine Trail.
This route runs through various vineyards at which wine lovers can explore the mountain growers’ traditions and learn about the history and passion of alpine winemaking.