Despite being one of the smallest regions in Italy, the Aosta Valley is home to some exceptional dishes drawing influence from its Swiss and French neighbours.
The wintry conditions of the Alps means that food here is often hearty made from substantial starches and rich diary.
Staple foods here include rye bread, potatoes, soups, gnocchi, local game and cattle.
Regional Dishes:
- Minestra di castagne e riso – Rice and chestnuts simmered in milk to create a rich and creamy porridge.
- Polenta alla rascard – Chilled corn beef sliced and layered with a thick beef and sausage ragout and Fontina cheese
- Eupa de gri – Barley soup made with seasonal vegetables, potatoes and seasoned with onions and salt pork
- Carbonade- Beef stew made with salt preserved beef, onions and red wine. Often served with polenta
- Tegole and Torcetti – cookies flavoured with local honey and dusted in powdered sugar.
Regional Wines:
Arnad-Montjovet
Chambave
Enfer d’Arvier
Morgex
Nus Malvoisie