Food & Wine - visit the producers: ** Valle d'Aosta **

This dairy farm was founded in 2004 with the aim of streamlining the production and transformation of the milk of the Valley according to the methods of ancient cooperative dairies, where different farmers used to work together alternating in shifts. The Fromagerie Haut Val d’Ayas brings together 65 local farmers who contribute with their own milk and processes almost two million litres of milk a year, obtaining about 18,000 types of Fontina cheese. Areas and museums depicting scenes of rural life lie at the heart of the cooperative and panels are displayed inside which illustrate the journey of the milk, from the milking process to transformation into cheese; you can also watch the Fontina cheese being made first hand.

Products

Fresh and matured dairy products, honey, wine, juices, spirits, medicinal herbs, local vegetable products (in summer-autumn), frozen yoghurt, products baked with yoghurt and butter from the Fromagerie.
The shop is open all year round from 8:30 a.m. to 12:30 p.m. and from 3:00 p.m. (2:30 p.m. on public holidays) to 7:30 p.m.

Visit

The company can be visited all year round upon reservation to be made by e-mail or telephone at least 3 days in advance (Contact: Egle Dondeynaz or Franca Compagno).
You can visit the cheese aging cellar and, upon request, the cattle stables of the cooperative members located close to the dairy. It is also possible to observe the milk being processed from a window inside the shop.
Tastings and a buffet can be organized upon booking at a pre-agreed price.
Number of visitors per visit: min 10 / max 50.
Languages spoken: Italian, French and English.

How to get there

From Verrès, follow the regional road 45 in the direction of Ayas until you reach the built-up area of Brusson (about 16 km); the dairy has an adjacent yard and is on the right if arriving from Verrès.

This small family-run business started off as a simple self-consumption project but reinvented itself in 2003, expanding into the marketing and sale of its excess products, adhering to the concepts of the short chain and zero-km production. The farm promotes slow and experiential tourism, organising workshops and guided tours aimed at those who want to learn about mountain farming culture geared towards self-sufficiency and happy growth.

The products

Fresh and ripened cheeses, jams, fruit and vegetables, eggs and meat.
All the products are available seasonally at the company’s shop: to find out its opening hours, please contact the owners.

The visit

Visits to the farm, barn, vegetable gardens and cellars are by appointment only, to be made by email or telephone at least twenty-four hours in advance. Guided tours are available throughout the year except during the winter period.
During the summer season, the farm offers outdoor activities and events for adults and children. The cheese-making workshop can be booked throughout the year.
Number of visitors required for the visit: min. 1 - max 12 people.
Languages spoken: Italian, English, French and German.

How to get there

Coming up from the bottom of the valley, driving along the SR 45, turn left at the entrance of the Brusson municipality when you reach the village Arcesaz.

The Lo Copafen farm is located in the municipality of Chambave, and nature and time have maintained a fundamental role in the production of cheese, the same as they did 100 years ago.
Today, the Perraillon family, by adopting a more technological and innovative process, has preserved the organoleptic characteristics of the cheese products of that time and, for some years now, has also been producing cured meats. A large number of the cheeses are matured at high altitude and rest in a cellar that can store up to 2,000 wheels.
The farm produces Fontina, butter, goats cheese and Toma, available for sale in the shop.

The visit

Guided visit of stalls, the dairy and the traditional store throughout the year, subject to booking by phone.
After the visit, it is possible to taste the products.
The shop is open from 8:30 a.m. to 12:30 p.m. and from 2:30 p.m. to 7:30 p.m.

How to get there

From Chambave, on the national road, take the road for Fénis and then follow directions for Septumian.

'La Tchavana de Metsan' farm is a livestock farm that raises dairy cows and dairy sheep, which feed almost exclusively on pasture grass. It is located at the Alpe Metsan, in the municipality of Ayas at an altitude of 2000 metres, where nature reigns in days of peace and quiet. 

Products

Fontina DOP, fresh dairy products (ricotta, tomini, pasteurised milk), sheep's milk cheeses including Gran Gessato d'Ayas, sheep robiola, Bonbleu and Neige de Brebis.
The point of sale is open every day from 8 a.m. to 8 p.m.

The visit

The farm can be visited from 15th June to 15th September by prior reservation via Whatsapp at +39 347 7347523 (Luca Toja) a few days in advance.
You can visit the cowshed and milking area, the cheese dairy and the cheese maturing cellar. The owners will tell you about life in the mountain pastures and the history of the Bagnod family.
It is possible to visit the mountain pasture at the Alpe Metsan, which can be reached on foot from the hamlet of Mandrou (30 minutes, uphill path) or from the hamlet of Barmasc (1h15 along the Ru Courtod, flat path) - Accessible by car only by disabled people or people with mobility difficulties (via the dirt road located 500 metres before the hamlet of Mandrou).

Tasting sessions are available:
30-minute visit: 10 €
45-minute visit with tasting of 4 kinds of cheese: 20 €

Spoken languages: Italian and English.

How to get there

The farm can be easily reached on foot either from the hamlet of Barmasc, along the beautiful and easy Ru Courtaud walk, which can also be done by mountain bike or on horseback, or by climbing up from the hamlet of Mandrou on the path that offers a beautiful view of the Monte Rosa. 

The products

Fresh and mature cheeses, Fontina DOP, yoghurt, panna cotta and butter. 
The point of sale located in Rue Grand Paradis is open from mid-October to the end of May, while the one located at the Prasupiaz mountain pasture is open from June to mid-October. In Prasupiaz there is also a farm restaurant open from June to October.

The visit

The farm can be visited upon reservation to be made by e-mail or telephone. The visit includes a tour of the cattle stable and the cheese aging cellar. It is also possible to organize tastings of local products.
Number of visitors per visit: max 20/25.
Spoken languages: Italian, French and English.

How to get there

In winter, the farm is located on the right as you leave the village of Cogne in the direction of Valnontey, at Rue Grand Paradis 64. In summer it moves to Prasupiaz, in the hamlet of Valnontey, which can be reached by a gentle, flat walk of about 25 minutes towards the bottom of the valley

A family-run dairy farm located at the entrance to the path to the ancient mines of Cogne.

The products and the sales outlet

The milk produced is transformed into pasteurised milk, yoghurt, delicious desserts and mature and fresh cheeses.
The sales outlet is open 7 days a week in summer from June to September; in the remaining months it is preferable to contact the farm directly.

Visiting

It is possible to visit the farm all year round by appointment at + 39.328.9036422 four to five days in advance. It is possible to visit the cowshed, the cheese cellar and the dairy where the milk is processed. Minimum number to visit: 5.

Languages spoken: Italian, French.

Tastings

Possibility of tastings (booking required) for a maximum of 15/20 people.

Accessibility

Once in the village of Cogne, follow the signs for the hamlet of Gimillan and reach the hamlet of Montroz. At the bend, at the beginning of the path to the mines, continue on the dirt road for about 200 m, the farm is on the right. It can be reached by car, bicycle or scooter.

Le Beson farm was founded in 2018, initially with just a few animals. In 2021, a new stable was built, where there are currently around 75 dairy goats and sheep! A variety of cheeses are produced and, in a smaller part, the Guichardaz family also cultivates 1 hectare of land for the production of vegetables, potatoes and red fruits. The farm is located in the beautiful setting of the Sant'Orso meadows in Cogne. 

The products

Production of fresh cheeses (primosale, ricotta, cacioricotta, stracchino, robiola), semi-matured cheeses (brie, goat cheese), mature cheeses (toma cheese, raclette, blue cheese), yoghurt, pasteurised milk, panna cotta. Seasonal vegetables, red fruits and potatoes. 

Point of sale at the farm in the hamlet Cretaz (please contact the farm for the opening hours) and at the 'Boutique agricole' shop in Rue Bourgeois 7 in the centre of Cogne (open Thursday to Monday throughout most of the year).

The visit

It is possible to visit the company all year round by prior booking at the following phone number +39.345.5909741, at least three or four days in advance. During busy periods for the farm, the visit may not be possible. You can visit the animal housing area, the cheese cellars and the dairy where the milk is processed. 

Tasting sessions are also possible (the final cost will be confirmed at the time of booking).

Number of visitors required for the visit: min. 5.
Languages spoken: Italian and French.

How to get there

The farm is located in the hamlet of Cretaz, at the end of the Sant'Orso meadows, where the Valnontey and Lillaz streams meet. 

In 1975 Pietro and Camilla started to make Fontina cheese in a small cooperative dairy in the lower Aosta Valley: today, this same dairy processes almost two million litres of milk a year, producing around 25,000 forms of Fontina ‘DOP’ (cheese with Protected Designation of Origin), in addition to fresh and matured cheese and butter.

Products
Fontina, Fresh and Matured Cheese, Flavoured Cheese, Reblec Cheese, Primo Sale Cheese, Salignun Cheese, Ricotta, Milk, Butter, Yoghurt, Desserts.
In addition to dairy production, the shop offers a wide selection of local products from the Aosta Valley. Open from Monday to Saturday from 8:00 a.m. to 12:00 p.m. and from 3:00 p.m. to 7:00 p.m., on Sunday from 8:00 a.m. to 12:00 p.m. and from 4:00 p.m. to 7:00 p.m.

Visit
The dairy can be visited all year round upon reservation to be made by e-mail, fax or telephone (contact Lea Vallet) at least 1 day in advance.
You can visit the dairy as well as the cheese maturing room.
Tastings are also available for a fee.
Number of visitors per visit: max 60.
Languages spoken: Italian and French.

Accessibility
The tasting room, the maturing warehouse and the shop are completely accessible to wheelchairs.

How to get there
If coming from Aosta, turn left half way along the straight road in Donnas, 20 meters after the dairy road sign.
If coming from Turin, turn right half way along the straight road in Donnas, 20 meters after the dairy road sign.

The family run farm was founded in 1972 to produce typical dairy products of the Aosta Valley.
Over time there have been changes with regards to the agricultural machinery, nevertheless the production of the various cheeses, the most known being the Fontina, has remained as it once was.
This unique feature ensures the authenticity of the farm product.

Products

Fontina cheese, toma cheese, reblec, ricotta, mozzarella cheese, yoghurt, tomino cheese, brossa and butter.
The shop is open every day from 8:00 a.m. to 1:00 p.m. and from 2:30 p.m. to 7:30 p.m.

Visit

The farm can be visited all year round upon reservation to be made by telephone at least one day in advance.
The visit includes a tour of the stable, the dairy and the aging cellar.
Cost of the visit per person: € 5.00
Tasting: from 2.30pm to 6pm, starting from €9.50 to €12.50 per person (drinks and desserts not included).
Number of visitors per visit: min 6
Languages spoken: Italian and French

How to get there

From the trunk road 27 of Great St. Bernard, take the regional road towards Valpelline; the farm is on the right hand side, at a lower level than the road.

The ‘La Borettaz farm’ was established in 2000 to carry on a family tradition which had been alive for centuries in the history of farming in the Aosta Valley. Breeding Aosta Valley red spotted cattle and Aosta Valley brown cattle. The large surface area of the Farm allow to feed the cattle in the best way possible, using the fodder and the hay produced on the farm, all year round.

The products

Milk, DOP (Protected Designation of Origin) Alpine Pasture Fontina, DOP Fontina, Matured cheeses, Toma cheese, Toma cheese flavoured with thyme, chilli, kummel or garlic, Fresh cheeses such as reblec, ricotta, stracchino, mozzarella, Brossa, Butter, Yoghurt and Dessert, fresh meat and sausages. From 1st April to 15th October it is also possible to try 'Agrigelato in fattoria', an ice-cream made from local milk. 
The farm has owns a raw milk vending machine which is accessible 24 hours a day. 
The point of sale is open every day from 8 am to 12pm and from 3.30pm to 7pm.

The visit

The farm can be visited all year round upon reservation by e-mail or telephone (Bisson Fabrizio, Viérin Gabriele or Mathiou Thierry) at least three days in advance.
You will visit the cattle shed, the calf shed, the milk processing room and the cheese maturing room. A final tasting is also available.

For further information about availabilities and prices per person, please contact the owners.
Spoken languages: Italian and French.

Accessibility

All the rooms are on the ground floor, easily accessible even for people with disabilities (wheelchair).

How to get there

The farm is located on the regional road for Gressan, two km from Aosta.
Exit the motorway at the Aosta Est toll gate, follow the signs to the Pila ski resort until the junction for Gressan and then carry on for about 1.5 km.

The dairy, owned by the Aosta Valley Region, is situated along Regional road n. 26 in the direction of Courmayeur, on the left just before entering the village of Morgex.

The visit

Organisation of guided visits (from 9.30am to 11.30am) on reservation, in order to see the milk and butter processing.

The shop

Retail of butter, yoghurt, Fontina, goat cheese, as well as charcuterie products and Aosta Valley wines. Opening time: from 1st December to 31st May, from 9am to 12.30pm

'Estrela di Berger' is a small family-run dairy farm, run by a husband and wife team, specialised dairy technicians, and raises native cattle from the Aosta Valley. The farm deals with the production and processing of milk, as well as the direct sale of products at the dairy and at the farm shop.

The products

Pasteurised milk, natural yoghurt, fresh cheeses (tomini, reblec and primo sale), mature cheeses (toma and soft cheese) and ricotta.
The points of sale are located in the following hamlets: fraz. Vieux, 80 (open Monday to Saturday from 9.30am to 12.30pm) and fraz. Les Cloux, 6 (winter: from Wednesday to Sunday from 3.30pm to 7pm; summer: every day from 4pm to 7pm; spring and autumn: every day towards afternoon/evening, favouring public holidays and holiday periods - for the opening hours please contact the establishment).

The visit

The farm can be visited all year round: from 15th May to 15th November, the animals can be seen grazing; from 1st January to 31st December, from 5pm to 7.30pm, it is possible to visit the animals in the cowshed, observe milking and participate in their feeding. Reservations can be made by telephone or e-mail at least three days in advance.
Tastings are available upon reservation

Number of visitors for the visit: max. 10/15 people.
Spoken languages: Italian, French, English, Spanish and Portuguese.

How to get there

Starting from Aosta, continue as far as Villeneuve, then follow the signs to the right for the Gran Paradiso National Park. Pass the village of Introd and at the crossroads turn right towards Rhêmes valley. Continue to reach the village of Rhêmes-Saint-Georges.

The cooperative collects, matures and sells the Fontina cheese.
The cooperative’s products are available for sale in four chalet shops in all Aosta Valley:

• Saint-Christophe (tel. +39 0165 32647)
• Pré-Saint-Didier (tel. +39 0165 87850)
• Cogne (tel. +39 0165 74466)
• Fontainemore (tel. +39 0125 832198)

The Visitors Centre of Valpelline can be visited and you will find more information here.

The ‘La Chèvre Heureuse’ farm, founded in the 2002, is located at an altitude of 1400 metres on the mountain of Saint-Marcel. About 60 French chamois goats are bred on the farm, a species which combines the excellent predisposition for the high mountain with good milk production.
The company is also willing to open its farm restaurant.

The products

Champchevrette cheese, fresh goat cheese, sheep milk cheese, tometta goat cheese, soft goat cheese, mixed tometta cheese, ricotta goat cheese and kefyr goat cheese.
There is no shop on the premises but the cheeses can be tasted and purchased directly in the farm.

The visit

The farm can be visit from May to October upon reservation to be made by e-mail or telephone at least one week in advance.
The tour includes a visit to the pastures, the stable, the aging cellar and the vegetable gardens.
Spochen languages: Italian, French, English and Spanish.

How to get there

From Saint-Marcel follow the signs to the Les Druges picnic area until the hamlet of Champremier (about 12 km from Saint-Marcel).

The Fontina maturing room in Valgrisenche is housed in the former powder magazine of an 18th century military fort. It is one of the six warehouses - apart from the one located in Saint-Christophe - used by the Cooperativa Produttori Latte e Fontina for the maturing Fontina DOP. Among them, it is the one located at the highest altitude, at about 1700 metres. It can store up to 7,000 cheese wheels, which are salted, turned and brushed daily.

Opening hours: from June to  September, from Monday to Friday from 8am to 12pm and from 1pm to 5pm.

Founded in 1981 in Gressan, Agrival became since the very beginning famous for making Aosta Valley’s traditional products with Aosta Valley’s typical apple variety.
In 2015 chef Luca Berolatti took over the brand improving the production methods and carrying on the company with precision and passion. Indeed, he uses selected apples as well as 100% natural ingredients to make breakfast jams, sauces for cheese and meat and selecting the best apple fruits to make low temperature dried apples.
The unpasteurized apple cider vinegar, aged in oak barrels is another excellent product you shouldn’t miss.
Thanks to his various international experiences and cooking skills chef Luca introduced through the years some changes in the company creating new product ranges. However, preserving the tradition and its connection with the territory. To make the delicious spreadable cream "Reina dou Lacë" he uses, indeed, fresh and local milk and gives new life to old traditional recipes, using the so called "Dzenevrà": a juniper-based mountain remedy used among the ingredients of the “Daù” cake, a leavened pandolce made from rye flour and candied apples from Valle d'Aosta with a unique and unmistakable flavour.
All the ingredients employed in his receipts are natural products, handcrafted in each production phase, free from chemicals and dyes.
Visit the Lab: live a wonderful experience with chef Luca and discover yourself one of the 100% handcrafted production phase.

The products

Jelly, Jam, Sauces
Old remedies
Spreadable creams
Honey
You can buy all Agrival’s products during your visit.

The visit

Book your visit by calling Luca Berolatti 7 days before at the number +39 347 7818340 and you will also have the chance to buy at the shop all the products you wish.
Number of visitors required: min. 5, max. 12
Spoken languages: Italian (English, French German and Brazilian Portuguese upon request).

How to get there

From Milan and Turin drive on the Highway A4/E64 and E25 direction E27. Take the exit Aosta-Aoste from A5/E251, then take the Road Valle D’Aosta/SS26 Strada Statale 26 towards Aosta City Center/T1/Mont Blanc. Drive on Ivrea Avenue, then follow Caduti del Lavoro Street, cross the railway and take Paravera Street up to the crossing Lancieri di Aosta.
The Lab is at number 13/I, easy to reach also on foot, for those who stay in Aosta City Center.

‘Bonne Vallée’ was established in the heart of the Lower Aosta Valley in Vert, a charming village located on the right side of the Dora Baltea river in the municipality of Donnas, with the aim of reviving the ancient and genuine flavours of the past.
In 1990 the first success was achieved in the rotational cultivation of the ‘potato-corn’. Furthermore, the rediscovery of an old wood-burning oven opened a new and exciting path: the production of rye bread following natural sourdough fermentation methods.
In the farmhouse surrounded by corn fields, the owners dedicate themselves to the production of baked products using various kinds of cereals, free from unnatural tampering.

Products
Rye, corn and chestnut biscuits
Pies, micòoula and farin’el bread
Wholemeal bread
The shop is open every day, except Sundays, from 8:00 a.m. to 12:00 p.m. and from 3:00 p.m. to 7:00 p.m.

Visit
The farm can be visited all year round, except for in August and December, upon telephone reservation (contact: Monica Genestreti) to be made at least 10 days in advance.
You can visit the fields, the mill and the workshop; tasting is available.
Number of visitors per visit: min 5 / max 15.
Languages spoken: Italian, French and English.

How to get there
If coming from the A5 Turin-Aosta, exit at the Pont-Saint-Martin toll gate. Follow the trunk road towards Aosta. At the end of the long straight road that leads to the built-in area of Donnas, turn left and follow the signs for the hamlet of Clapey. Immediately after the motorway under pass, turn left again and follow the signs to the Chappoz farm

NaturaLys (from Natura and Lys, the river that runs through the valley) was founded in 2008 when the owners decided to buy four beehives for family honey production. The desire was to return to tending bees, as their grandparents had already done in Gaby years before, and to start an activity in close contact with the surrounding nature. Since that year, the number of families has grown.
In 2012, they also started growing vegetables: potatoes, courgettes, pumpkins, ribs and chops, salads, onions, carrots... and everything else that can grow at this altitude. The natural and agricultural context in which the farm is located makes it possible to obtain genuine products of high organoleptic quality.
The vegetables are sold freshly picked and also processed into many delicacies in the workshop, as are the small fruits (strawberries, raspberries, blueberries, blackberries, and currants) that are cultivated on an area of 2500 square metres.
Since spring 2015, a dozen colourful laying hens have joined the family.

Naturalys is also a holiday farm where you can taste sweet or salty snacks prepared daily with the extra-fresh raw material from the farm.

The spacious outdoor area is equipped with a wooden playhouse for the children, which contains a wooden toy kitchen and all what children need to play.
Vegetable gardens, fields of potatoes and small fruit patches surround the farm, which is entirely flat ground, and can easily be visited.
Inside there is a television room to project videos and photos and a guest bathroom.

The products

Acacia, chestnut, wildflower and rhododendron honey
Fruit jams and vegetable compotes and chutneys
Cultivation of vegetables and small fruits and vegetables (raspberries, strawberries, blueberries, currents and blackberries).

For the shop’s opening times, please contact the farm directly.

Visit to the farm with product tasting

The farm owners love to tell people about their work to all those want to get to know the life of mountain farmers, the fascinating world of honey and the life of bees.
Cost of the visit + tasting per person: 16 € adults, 10 € children 4-12 years, free for children under 3 years.
Number of visitors required for the visit: min. 8 paying visitors.
Duration of the visit : about 1 ½ hours.

Educational workshops

Workshops are organised for schools and summer centres tailored to the needs, interest and age of the children.

How to get there

From Pont-Saint-Martin, go towards Gressoney. Immediately after the built-in area of Issime you will come to the village of Zuino; turn right onto a private road immediately after the Gaby power station.
Descending from Gressoney towards Pont-Saint-Martin, turn left following the signpost on the regional road which indicates the farm, in Zuino, the last hamlet of Gaby before entering into Issime.

The farm has a large car park, but it is also possible to park in an unattended, public car park situated a few metres from the farm. There is a bus stop of the Pont-Saint-Martin / Gressoney line managed by V.I.T.A. 

The cooperative processes, dries and markets the chestnuts delivered by its members, who also deliver walnuts and hazelnuts.
The chestnuts are syruped and processed into cream, flour, flakes and other products, in order to adequately remunerate those who harvest them and to discourage the abandonment of alpine territories.

The products

Fresh and dried chestnuts and chestnuts in syrup and cream.
Chestnut flour and flakes.
There is not a shop on the premises, but purchases can be made during the tour or upon reservation. Roasted chestnuts can be tasted from October to mid-November.

The visit

The cooperative can be visit during the harvest period on Monday, Thursday and Sunday from 2:30 p.m. to 6:00 p.m. and during the rest of the year on request. Reservation should be made by e-mail or telephone (contact: Marie Badéry) at least 5 days in advance.
The visit includes a tour of the chestnut processing workshop (calibrator, cleaning machine, bagging machine and the bag sewing machine etc.) and the chestnut museum (tools used in the past for processing the chestnut) On request, tour to the chest nut tree forest.
Number of visitors per visit: min 5 / max 50.
Spoken languages: Italian, French, English and German.

How to get there

Arriving from the A5 motorway, exit at the Pont-Saint-Martin toll gate and take the Gressoney valley road. The cooperative is set on the left after the village of Lillianes.

Cristina is a naturopath with a passion for herbs. She grows medicinal herbs and flowers at an altitude of 900 metres in the Aosta Valley, in the municipality of Saint-Pierre in the hamlet of Champretavy.
She loves wild and spontaneous herbs and organises harvesting courses and workshops to know something more about these plants, depending on the season, directly in her field or in other municipalities.
She also grows particular vegetables and small fruits with the utmost respect for the earth.

The products

Edible salts from herbs and flowers, herbal teas and seasonings, essential oils and aromatic waters, berry syrups, dried vegetables and fruits, fresh vegetables and small fruits.
Products are sold:

• on Wednesdays at the dispensary 'La Primula' in Aosta;
• on Saturday mornings directly in the field.

The visit

You can visit the field (from March/April to November), the cultivation of medicinal herbs and the surrounding meadows.
The activities vary according to the season: in spring wild herbs are harvested, in summer lavender and various distillations are carried out, and in autumn berries and roots are cultivated.
Visits must be booked at least two days in advance.
Number of visitors required for the visit: min. 5 - max. 15.
Spoken languages: Italian, French, English and Spanish.

How to get there

From Aosta take the national road S.S. 26 in the direction of Courmayeur until you reach the village of Saint-Pierre; continue in the direction of Saint-Nicolas and then turn right at the crossroads indicating the village of Champretavy. Pass the village of Champretavy and follow the road; after 3 hairpin bends you will find the field, located under the road, on the left.

Emilia Berthod and Ambra Tomasoni are the owners of the Da Emy farm. The company was set up in 2002: it is located in Valsavarenche, a small village in the heart of the Gran Paradiso National Park, at an altitude of 1400 metres.
The flagship product is Génépy, sold both as a plant and as a liqueur, which has been created following the traditional recipe. Baked goods made from the farm’s herbs are also on offer.

The products

Cultivated products: Arnica, Yarrow, Imperatoria, Edelweiss, Kummel, Melissa, Epilobium and Thyme Serpyllium.
Processed products: Classic and White Génépy liqueur, Kummel liqueur, Génépy biscuits, Génépy meringues, Génépy chocolate

The visit

The cultivation of officinal plants can be visited from April to November upon reservation, either by telephone or by Whatsapp at +39.347.3716812 (Berthod Emilia) by the day before the activity.
Tasting sessions are also available on request.
Number of visitors required for the visit: min 1 / max 20.
Spoken languages: Italian, French and basic English.

For the opening hours of the point of sale, please contact the company.

How to get there

From Aosta, take the road to Courmayeur until Villeneuve, then take the regional road for Valsavarenche and at km 14 turn right in the hamlet of Bois de Clin, crossing the bridge.

The Ambiente Grumei beekeeping farm is located in the municipality of Verrayes, in the Cherolinaz hamlet (just 4 km from the valley floor) at 800 metres above sea level and dominates the central valley at its widest point; in front of it are snow-capped mountains of 3,500 m and in the distance the first glaciers of the upper valley.

Entirely organically run, operational since '91, it is multifunctional: in addition to the prevalent beekeeping activity, it also practices fruit growing and horticulture, thus completing the entire supply chain, from production to processing up to the direct sale of products both at the point of sale and at the main trade fairs in the Aosta Valley.

It is also an educational and social farm and collaborates with professional guides offering nature-hiking activities throughout the Aosta Valley.

All products can be purchased at the company shop (we recommend giving advance notice by calling the numbers listed in the "Contacts" section).

The visit

• Farm visits for families or small groups: either short (about 45 minutes) or long (about 90-120 minutes)
• Farm visits for larger groups or schools: half a day or full day (with personalized programs to be agreed)
• Paid visits: discounts for children or organized groups
• Languages spoken: french, english, spanish

The apiary of well-being, an immersive experience:  give yourself a moment of absolute relaxation inside a large and comfortable hut: observe the bees in safety and appreciate their beneficial scents based on propolis, honey, wax with the pleasant background of their buzzing.

Honey tasting and visit to the honey extraction and transformation laboratories.

It is also possible to visit the orchards, vegetable gardens, and aromatic plant cultivations.

Possibility of having a packed lunch or tasting company products in equipped outdoor spaces.

Games and recognition of birds and flowers are organized for younger visitors.

Also proposed are excursions with a nature-hiking guide suitable for all age groups and throughout the region. Snow excursions with snowshoes in the winter. In the area, excursions along the "ru", ancient irrigation channels between larch and Scots pine forests, are worth mentioning. In May, the mid-mountain moors turn pink: it is the flowering of wild thyme.

Period of activity: from March to October for both structured groups (school or otherwise) and for families and/or tourists

Reception capacity: for structured groups (min 10 max 25)

How to get there

Traveling on the A5 motorway, exit at the Châtillon - Saint-Vincent toll booth and take the S.S. 26, following it for 8 km in the direction of Aosta until the Champagne di Verrayes roundabout. Turn right onto the regional road 42 (signposted Verrayes - Colle San Pantaleone) and go up to the 4th Km, where you will find the car park and a wooden sign indicating the hamlet of Cherolinaz.

The Salumificio Arnad Le Vieux (cured meat factory) was established in the 90’s in the characteristic village of Arnad. In 2007, it was awarded I.F.S. (International Featured Standards) certification DE12/81829851 International Food Standard Version 5. The company is specialised in the whole range of typical Aosta Valley cold meats, respecting tradition and paying particular attention to the choice of raw materials, using only fresh meat in order to guarantee high quality for the consumer.

Products
Valle d’Aosta Lard d’Arnad DOP (i.e. with Protected Designation of Origin), Lardo du Pays, La Mocetta, Juniper berries coppa, Mountain pancetta, Salam cru d’Arnad, Arnàcotto, ‘Monte Bianco’ ham, ‘Monte Cervino’ ham, ‘Monte Rosa’ ham and Knuckle cooked with ‘Lardo di Arnad’ DOP.
The shop ‘La Bottega del Lardo’ is open every day from 8:00 a.m. to 12:30 p.m. and from 3:00 p.m. to 7:30 p.m.

Visit
The factory can be visited all year round upon reservation to be made by e-mail or telephone (contact: Raffaele Ferrari) at least 1 week in advance.
The visit includes the entire production cycle of the various products. Tasting sessions are also possible.
Number of visitors per visit: min 10 / max 60
Languages spoken: Italian, English and French.

How to get there
Coming from the A5 motorway, exit at the Pont-Saint-Martin toll road. Turn left and take the trunk road up to the municipality of Arnad. At the roundabout go straight on for 200 metres, the Salumificio is on the left.

The Salumificio Maison Bertolin (cured meat factory) boasts a legacy almost sixty years old; in fact, Guido Bertolin established the first slaughterhouse in Arnad in 1957. Over the years, his profession became a family heritage and the secrets were passed down from generation to generation. The quality, care and spirit that characterise the production remain unchanged and the Salumificio Maison Bertolin is a modern business and an important point of reference for the Aosta Valley food culture.

Products

Lardo d’Arnad DOP (Protected Designation of Origin), Juniper coppa, FranBon, Boudin, cured sausages made from pork, beef, horse, mixed meat and game.
The shop ‘Lo Scrigno dei Sapori’ is open all year round (apart from 25th and 26th December, 1st January and Easter Sunday) from 9:00 a.m until 12:00 p.m.  2:30 p.m. to 7 p.m, Saturday and Sunday open from 9 a.m. to 7 p.m.
All the products on display in the shop can also be purchased online on the company's website.

Visit

The factory can be visited all year round (apart from on 25th and 26th December, 1st January and Easter Sunday) from 9:00 a.m. to 11:30 p.m. and from 3:00 p.m. to 6:00 p.m. upon reservation to be made by e-mail or telephone.
It is possible to visit, through large windows, all the production rooms and the maturing rooms, to end with a tasting session that can be tailored to the needs of each group.

Number of visitors per visit: min 1 / max 60.
Languages spoken: Italian, English and French.

Accessibility

Maison Bertolin is entirely wheelchair accessible and has a lift to access the different floors. A disabled toilet is also available.

How to get there

Coming from the A5 motorway, exit at the Pont-Saint-Martin toll gate. Follow the SS 26 trunk road towards Aosta until Fort Bard. Turn right under the motorway bridge.
From the Verrès toll gate, follow the SS 26 trunk road towards Turin until just after the town of Arnad and turn left under the second overpass.

The Prosciuttificio de Bosses was established in collaboration with the Municipality of Saint-Rhémy-en-Bosses with the aim of promoting and distributing a unique product with a history dating back to 1397 and closely linked to the culture and popular Alpine traditions of the Aosta Valley: the ‘Vallée d'Aoste Jambon De Boses PDO’. In the years that followed, the passion for the excellence of Aosta Valley food products was continually renewed with the constant search for ways to promote the territory and its precious gifts.

Jambon de Bosses PDO

More than just a cured ham, ‘Vallée d'Aoste Jambon de Bosses PDO’ is the refined expression of a culture, the flavour of an ancient tradition and the value of a unique territory.
Produced with Italian pork legs, it is salted with a mixture of sea salt and herbs from the Aosta Valley, which enhance its aroma and fragrance. Compact in shape, dark red in colour and with an aromatic and delicately sweet flavour, the ham is aged for at least 12 months at an altitude of 1,600 metres. The secret of its character lies in the territory itself: the particular microclimatic conditions of the Great St Bernard Valley and the purity of the alpine air are essential elements that make this masterpiece of Aosta Valley tradition unique.

The territory

In the heart of the Great Saint Bernard Valley, Saint-Rhémy-en-Bosses lies in Comba Freida, at the foot of the majestic Great Saint Bernard massif. About twenty kilometres from Aosta and the last town before the Swiss border, the municipality (about 450 inhabitants) preserves an ancient rural spirit and a strong tourist vocation, linked to culture, the environment and mountain flavours.

Products

In addition to the famous Jambon de Bosses PDO, the ham factory offers a selection of Valle d'Aosta cured meats: raw and cooked hams, mocetta, lard, coppa, bacon and other typical specialities.
Sales are made directly at the small shop attached to the production facility, open Monday to Friday from 8:00 to 12:00 and from 13:30 to 16:30; in July and August, it is also open on Saturdays and Sundays.

The visit

You can visit the production and ageing facilities all year round, subject to booking by telephone or email. From Monday to Friday all year round, and on Saturdays and Sundays for groups of at least 20 people. The availability of visits is always subject to production requirements and HACCP rules regarding food safety.
The tour takes place on several floors with architectural barriers. The cost is €5 per person.

How to get there

From Aosta follow for about 20 km the main road towards Great St. Bernard Pass (open all year round) until you reach the De Bosses ham factory in Saint-Rhémy-en-Bosses, in the heart of the Aosta Valley mountains.