Polenta concia (made with cheese and butter)

For 4 people, you need:

  • polenta
  • 8.5 ounces of fontina
  • 2 ounces of melted butter

Prepare the polenta. Separately, cut the fontina into slices. Layer a terrine with a layer of polenta and one of cheese, continuing to alternate cheese with polenta and finishing off with the cheese. Pour over the still sizzling melted butter. Place in the oven for 10 minutes and....serve. A recommended wine to accompany it would be the Enfer d'Arvier, served at 18 C°.


Tourist Areas
Tourist Areas

Mont Blanc

Gran Paradiso

Great Saint Bernard

Aosta and surroundings


Monte Rosa

Central Valley