Locals consider culinary traditions to be an integral part of their culture, so people protect latest from overpowering changes made by the modern world. The national menu consists of simple and hearty food; for many years meat, dairy products and vegetables have been basic elements of a diet. Nice additions to this simple food are mushrooms, cereals and fruit; fans of gourmet treats should definitely taste the local game. Like many years ago, hunting and fishing are common skills, so guests of local restaurants can enjoy delicious dishes from wildfowl and fresh fish.
Many luxurious ski-resorts are situated in Valle d'Aosta. There are excellent ski slopes of various difficulty, easy lifts, cozy hotels, as well as numerous entertainment venues, restaurants …
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The most striking symbol of Valdostane cuisine is Fontina cheese. Fantastically beautiful alpine meadows are ideal for grazing; milk given by local cows differs with truly unique taste. This cheese, which is now familiar to gourmets from all corners of the world, is made of fresh milk. The cheese making tradition dates back to the second half of the 13th century; it was the time when first dairies have appeared in the region. It is noteworthy that milk of certain breeds of cows is used for Fontina cheese.
Another important national product is Jambon de Boss cooked following the recipe that is more than one hundred years old. Those who wish to enjoy other meat delicacies should definitely try Lar d'Arno, as well as Sausess sausages - one of the most popular treats. Deli meats are usually served with polenta flavored with a variety of sauces; that’s why its taste always turns special. Copyright www.orangesmile.com
Summer in Valle d'Aosta is time for interesting events and festivals, where every traveler will feel like a welcome guest. July 1 starts the Celtic Festival. Magic Night held in the …
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Valle d'Aosta is famous for its winemaking traditions; large vineyards are located in the highlands. They produce well-known Muscat blanc di Chambave and Petite Arvine. Connoisseurs of red wines have to taste grade Fumin; Blanc de Morgex et de la Salle is notable among the most sought-after vintages. Local farmers, vintners and cheesemakers take an active part in the cultural life of the region, so foreign visitors always have an opportunity to evaluate the culinary environment from the very inside. Tourists are invited to fascinating tours to old factories; the region also hosts some interesting gastronomic events.
Valle d’Aosta - guide chapters
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Locals consider culinary traditions to be an integral part of their culture, so people protect latest from overpowering changes made by the modern world. The national menu consists of simple and hearty food; for many years meat, dairy products and vegetables have been basic elements of a diet. Nice additions to this simple food are mushrooms, cereals and fruit; fans of gourmet treats should definitely taste the local game. Like many years ago, hunting and fishing are common skills, so guests of local restaurants can enjoy delicious dishes from wildfowl and fresh fish.
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