Discover the culinary in Valle d’Aosta

We are in Valle d’Aosta to de regional cuisine To discover them we have a lot on our agenda. We came away with a huge appetite because Aosta is, of course, like all alpine countries, and it’s a region where calories jump off your plate. Valdostian was accustomed to the harsh life in the mountains, not to mention the cold in the winter. Nowadays, a large part of the population is engaged in tourism, because you will find some of the most beautiful places here Winter sports areas in EuropeIn the summer it’s beautiful Gran Paradiso National Parkthe oldest national park in Italy, and a major attraction for nature lovers.

So we expect a lot of cheese and dairy products, but also sausages and ham, in fact everything that can be processed in the summer and can be kept in the winter. Aosta Valley is a sparsely populated area, mostly live in the city of Aosta, and its residents are avid keepers, which means that in addition to jars full of jam and pickles, there is also cured meat on offer. Aosta It is a small but interesting city with an ancient past which we discover after a short tour.

On the first evening we dine with the savory stew alla valdostana, which smells of alpine herbs and served with golden polenta, the butter of which was not moderately ground, and we drink a full-bodied red wine, which, surprisingly, has many similarities with those found only across borders in France. Wine prevails in both countries and the mineral-rich flavors of mountain wines are found in both red and white wines.

The next day we have an appointment with Nicola Benedetto, the owner of the ice cream shop “gelatin”. He’s from Rapallo and he’s brought some of the warmth of the coast in Liguria to create his own ice cream flavors. He’s been a master gelato maker for 45 years, and he came to Aosta 4 years ago to open a “lab” here, fond of the quality milk of cows grazing at 1,500 meters on alpine meadows full of wildflowers and herbs. Of course he uses only the best natural ingredients from Valle d’Aosta such as hazelnuts from Piemonte and pistachios from Sicily.

If we stick to dairy for a while, we’ll automatically end up getting Fontina Cheese. Because it may not be Switzerland, but it is very close to the border, they make their own cheese fondue, which you should definitely taste. THIS DOP Alpine cheese Since the 12th century, an exciting range of 100 cheeses comes straight from the historic cellar of ripening in Arpavolio. Fontina is now also faked in other parts of Italy and around the world, but its spicy aroma makes this cheese an icon of Cucina Valdostana. Toma cheese is also made, which is also found in southern Piedmont. Valle d’Aosta milk is high in fat (especially at the end of summer, when cattle graze on wild alpine pastures).

Later in the day we go with Skyway Monte Bianco Up the mountain, then there’s wine tasting Mont Blanc Caves ready for us. In fact, since 2003, guides and quarries have come together to skim Prié Blanc at high altitudes above 2000 meters with sparkling wine. General The special conditions of altitude, air pressure and temperature create Cuvée des Guides, a classic style of sparkling wine with unique and rare properties.

The next day we go out to discover another unique Valle d’Aosta product. The Gambon de Boss Made in the mountains near the Swiss border. Flavored with juniper berries, thyme, and a variety of mountain herbs, it is aged as a whole stalk for at least a year. If you’re in the area on the second Sunday in July, don’t miss this hummus feast in the beautiful city San throw on the boss.

Fortunately an e-bike excursion is included, we just set the bike on the lowest setting, to shed some calories that you can savor in a few days. With a gentle guide at the front, we walk through two villages, each one more romantic than the next until we finally reach a very charming agriturismo days We ended up recovering from the mountain stages, which we felt approached the Giro d’Italia and let’s test some of the farm’s own produce.

The growing season for vegetables or tomatoes is too short to guarantee a decent harvest, but on the other hand there are a lot of apples and pears, for example the little stewed Martin Seek and apples that are used in all kinds of desserts . Walnuts and chestnuts are also important crops. From chestnut Flour is also used to make pasta, which is one of the few pasta dishes you’ll encounter on menus here.

In northern Italy, Valle d’Aosta is no exception, little pasta is eaten, and carbohydrates come mainly from polenta and potato gnocchi. And to find out what products are made from fresh fruits and vegetables, we pay one last visit to the factory in Valle d’Aosta “Albenzo” In Arnad where fruit jams, honey, mushrooms, pickled vegetables and other delicacies are processed, a shop cofruit In St Pierre which also sells online, also with homemade jams and cider, which here they call ‘pulpa di mele’ and sold in small packages, cider seems to be not so well known in Italy that I rarely see it in stores here against it.