This tasty soup, originally from Valpelline, is the star of a patron saint’s day.
This soup from Cogne stands out from other Aosta Valley soups with its main ingredient of rice.
The typical cornmeal polenta baked and served with slices of fontina cheese and melted butter.
An aromatic game dish to be accompanied with polenta or Aosta Valley potatoes.
Hazelnuts, almonds and vanilla in the most classic of the regional desserts.