Aosta Valley boasts a wide array of creative and traditional dishes, all composed of authentic flavours, like carbonada, (stewed meat with wine, onions and spices), or mocetta (dried beef or ibex seasoned with mountain herbs).
Also cold cuts are really typical here, like the the delicious Arnad lard, a sausage cooked with boiled potatoes, lard, seasoning, and the reputed Bosses ham.
The proud of this territory is cheeses, most of all the renowned Fontina Dop, usually used for many recipes like fondue, which is served before or after the typical soup of the Aosta Valley (made with cabbage, Savoy cabbage, fontina cheese and stale rye bread).
Thanks to the region’s micro-climate, fruit can be grown also in high altitude, like the walnuts, chestnuts, Rennet apples and the famous Martin pears.
There are more than 20 different wines labelled as originating from “Aosta Valley – Vallée d’Aoste.” Some examples are Arnad Montjovet, Enfer d’Arvier, Blanc de Morgex et de la Salle and Donnas. “Genépy des Alpes,” is a fantastic herb liqueur traditionally drunk from a wooden goblet.