Вальпеллин

Situated in a valley where the Ollomont and Valpelline valleys meet, this very high and impressive, crowning mountain protects Valpelline from the wind: summer temperatures are mild, with a pleasant breeze, while winter is fairly harsh due to reduced heat gain.
At 960 metres above sea level, the town, with 554 inhabitants, is located in a green valley, among vast pastures and orchards. It covers a surface area of 31.42 Km2 and is made up of 23 hamlets.
You arrive to Valpelline by exiting State Road No. 27 of the Gran San Bernardo at the fork for Variney. The passable road runs along the Buthier River; built in 1865, and up to then it was only reachable by mule track.
During the medieval period Valpelline belonged to the Lords of Oyace. It was then given to the Lords of Quart and the De La Tour family, later becoming a dominion of the House of Savoy.
The parish church of San Pantaleone dates back to the beginning of the eighteenth century. It has a rectangular layout with three naves divided by monolithic, stone columns and is well recognisable due to its large, pitch roof. The adjoining bell-tower, built with exceptionally thick walls, opened with a mullioned window, is crowned with a pyramid-shaped spire and a bell dating back to 1736, which is famous for its particularly harmonious sound.
This town hosts some characteristic houses, famous for their long, wooden balconies. There is a fortified house beside the parish church known as “La Tour”, and of medieval origin, which still retains its ancient, robust structure due to the quadrangular layout of the original tower.
The last Sunday in July hosts the traditional “Seupa à la Valpelenentse” Festival: this is an exquisite first course of country tradition, typical of local and regional cuisine and prepared using stale, white bread, Savoy cabbage and Fontina. It is prepared by placing all the ingredients into a tin in alternate layers, wetting them with some meat broth and covering them with a layer of melted butter and a bit of cinnamon; the tin is placed in the oven and the soup is eaten hot and stringy.

 
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