Recipes

I watch Jean, a longstanding Valdostana, multi-ethnic and semi-artiste cook, as he declaims the paradigms of some Valdostana recipes in favour of our pages. He chose them in the hope of passing on the experience of flavours from this land and its traditions, to those wishing to reproduce them wherever they may be. At a glance, he seems to focus on far off horizons, as he incessantly stirs eggs...I try to distract him slightly: "What have you chosen for the first courses, Jean?" "Two soups and polenta concia (polenta with butter and fontina)" - his stare is combative, ready to defend his options. "Go on" - I say, taking my note book and pen in hand. "Mmh, yes... let's start with the soups..."

Valpelline soup

Valpelline soup

This tasty soup, originally from Valpelline, is the star of a patron saint’s day.

Cogne soup

Cogne soup

This soup from Cogne stands out from other Aosta Valley soups with its main ingredient of rice.  

Polenta concia

Polenta concia

The typical cornmeal polenta baked and served with slices of fontina cheese and melted butter.

Carbonada

Carbonada

Finely sliced salted beef cooked in wine.

Chamois stew

Chamois stew

An aromatic game dish to be accompanied with polenta or Aosta Valley potatoes.

Cogne cream

Cogne cream

A delicate soft dessert to be enjoyed with Aosta Valley ‘tegole’ biscuits.

Valdostana tegole

Valdostana tegole

Hazelnuts, almonds and vanilla in the most classic of the regional desserts.

Valdostana coffee

Valdostana coffee

To be enjoyed with friends, passing around the typical “Coppa dell’amicizia” (Friendship Cup).

 
Meteo
Meteo

Details
Aosta
°C
°C
Tourist Areas
Tourist Areas

Mont Blanc

Gran Paradiso

Great Saint Bernard

Aosta and surroundings

Matterhorn

Monte Rosa

Central Valley