Aosta Valley's take on the famous fondue, this dish uses Fontina cheese, one of the region's most renowned products. The cheese is melted with milk and egg yolks, then served with bread cubes for dipping. It's a warm and comforting dish, perfect for cold evenings. ¹⁾

A hearty beef stew made with red wine, onions, and herbs. The beef is marinated in wine and then slowly cooked to tender perfection, resulting in a rich and flavorful dish often served with polenta. ²⁾

A rich version of polenta, where cornmeal is cooked and then mixed with generous amounts of Fontina cheese and butter. It’s an indulgent, cheesy dish that pairs wonderfully with stews or game meats. ³⁾

A traditional bread and cabbage soup layered with Fontina cheese and baked in the oven. It’s a flavorful and hearty dish, often enjoyed during the cold winters in the mountains. ⁴⁾

Thin, crispy hazelnut cookies that are a specialty of the Aosta Valley. These delicate, sweet treats are often enjoyed with coffee or as a snack. ⁵⁾

A type of dumpling similar to spätzle, made from flour, eggs, and milk. The dumplings are boiled and then sautéed in butter, often served with melted cheese or in broth. ⁶⁾

A stew made from chamois (a type of mountain goat) that is slow-cooked with wine, herbs, and vegetables. This gamey dish is a true mountain delicacy, reflecting the hunting traditions of the region. ⁷⁾

A famous cured pork fat from the town of Arnad in the Aosta Valley. It’s seasoned with rosemary, garlic, and other herbs, then aged in wooden barrels. It’s sliced thinly and served on bread or with polenta, offering a melt-in-your-mouth texture. ⁸⁾

A bread cake made from stale bread, milk, raisins, and nuts. It’s a rustic, frugal dessert that makes use of leftover ingredients, reflecting the resourcefulness of traditional mountain cooking. ⁹⁾

A local take on the veal cutlet, similar to Wiener Schnitzel but stuffed with Fontina cheese and prosciutto before being breaded and fried. This decadent dish is a true blend of Alpine and Italian influences. ¹⁰⁾

A traditional air-dried meat, usually made from chamois or beef, that is seasoned with garlic, bay leaves, and herbs, then left to cure. It’s sliced thinly and served as an appetizer with bread or cheese. ¹¹⁾

A creamy risotto made with Fontina cheese and often flavored with white wine. The local cheese gives the risotto a rich, buttery flavor that’s unique to the region. ¹²⁾

A rich, layered dish made with stale bread, Fontina cheese, butter, and a meat-based broth. It’s baked in the oven until the bread soaks up the broth and the cheese melts, creating a comforting, hearty dish. ¹³⁾

A traditional soft cheese flavored with chili pepper, garlic, and herbs. It’s often spread on bread and served as a snack or appetizer. The spicy kick makes it stand out from other local cheeses. ¹⁴⁾

A dessert made from whipped cream flavored with honey and grappa, served chilled. This light, airy dessert is a refreshing end to a hearty mountain meal. ¹⁵⁾