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THE CUISINE

The symbol of Valle d’Aostan cuisine is Fontina cheese. This is a mature cheese made from the milk of two breeds (red piebald and black piebald) of local cow, fed during the summer on local green forage, and in winter on hay. The Fontina has achieved Protected Designation of Origin status, which shields it from imitations.

The Valle d’Aostan people tend to eat Fontina together with bread or polenta and a nice glass of red wine.

Among the cold cuts, sausages, black puddings, cow and chamois “mocetta” and the PDO Jambon de Bosses, a cured ham from Saint-Rhémy-en-Bosses, are the most renowned.

Last of all the Valle d’Aosta produces different and esteemed varieties of wine. Of the many, one might name the Blanc de Morgex et de La Salle, for the fact that it is produced in the highest vineyards in Europe, at heights of between 900 and 1.200 m.