VALLE D'AOSTA

An entirely mountainous region, Valle d’Aosta has Italy’s highest Alps and a natural patrimony that is among the most spectacular, with over a fifth of its territory classified as a wildlife and nature reserve. Val d'Aosta hosts Gran Paradiso National Park, the Regional Park of Mont Avic, 8 nature reserves, and 4 alpine gardens. With 210 glaciers, 500 streams and 400 lakes, the area offers great surprises winter, summer and all the rest of the year.

A vacation in Valle d’Aosta means discovering an authentic and well-conserved territory, as well as old-fashioned flavours and genuinely warm family-style hospitality in Val d'Aosta, introducing visitors to the secrets of the mountains and its traditions.

Leaving Aosta, which has always been a major junction thanks to its position with the crossroads of the major roadways connecting Italy to France and Switzerland: the tiny towns and well-known areas here will offer views that take your breath away and an unforgettable atmosphere.

Near the city, you should stop in at Sarre, Aymavilles and Cogne. Continuing on the main road towards the majestic mountain Monte Bianco, allow yourself a relaxing stroll in the lovely centre of Courmayeur, while in the other direction you will find Chatillon, St. Vincent, Brusson and many other areas known for summer and winter tourism.

DON’T MISS THE FESTIVAL

The Fair of St. Orso in Aosta

The Fair of St. Orso in Aosta has been taking place for a thousand years or possibly longer. It carries the name of the most traditional and legendary saint in the region, who is believed to have lived sometime in the sixth century.

Today there are thousands of artisans who display their wares in the historic centre in Aosta between January 30 and 31.  They are accompanied by musical groups that sing and dance in the streets in the fair area. On the first evening, the fair participants meet for the traditional Veillà, which is a festival where you can taste the traditional regional products.

THE PRODUCTS AT THE FAIR.  In past times, the fair was an important event where tools for the home and working in the fields which had been forged over the long winter months, were exchanged or purchased. Today artisan work is not only a primary economic activity, it is also an artistic expression of the bond that the people in Val d'Aosta have with their traditions.

At the Fair of St. Orso all of the traditional products and processes in Val d’Aosta can still be found: including wood sculpture, earthenware, objects in wood inlay, rod iron and leather craft, which is still used today to make many traditional objects (collars for animals, horse tack and “socques,” which are shoes with a leather sole and upper, as well as other folklore objects). At this fair, be sure to take notice of the many artisan made products dating from centuries past as well as items still in use today. Some of these include: pizzo a tombolo and drap, which is rustic sheep wool produced at the end of the 1500s with very primitive looms that had the loom strings made from hemp. The sock or piun were cloth slippers that were also used to work in the fields, marchi per il burro were butter forms that were different from one family or dairy to the next, the grolla (from grail, meaning chalice in langues d’oil), was used for social or special occasions. The coppa dell’amicizia is shorter and fatter than the grolla and it was used mostly for Valdostana style coffee (mixed with grappa, sugar and spices and served boiling hot) the conocchie, which were given to the groom of the future wife and the sabots, which were robust and comfortable shoes that were economic, warm and dry – ideal for the long winter in Val d’Aosta.

THE WINES IN VALLE D'AOSTA

In the past fifty years, Valle d'Aosta has developed in many sectors and one of those is wine. Though it was not part of traditional culture of the area before the 50s, there have been a number of regional and governmental initiatives for agriculture and wine producers over the years and new the area boasts some truly fine examples.

Considering the layout of the land, which is prevalently mountainous, most of the wine production is concentrated in the central zone in the region, which is bathed by the waters of the Dora Baltea River. In this central area of the Valley it is possible to taste excellent locally produced wines.

One of the whites you will find is: Blanc de Margex, a great wine with seafood and Chambave, a wine with a decidedly high alcohol content (it reaches 15%). For reds try Donnaz, a slightly aromatic wine with an almond aftertaste, Torretta, which is dry and pleasant with a round and velvety flavour and Enfer, with an intense flavour and a currant aftertaste.

THE FLAVOURS OF VALLE D’AOSTA

This is one of the smallest regions in Italy and yet at the same time it is a true borderland with a history that is closely tied to its nearness to France. The isolated position at the tips of the mountains and the alpine glaciers conditioned its development and the consequent character of the food. The cuisine in Val d’Aosta offers simple food that is based on local products. It is generously caloric to supply the body with the necessary energy for facing the rigorous alpine climate.

FIRST COURSES. An ideal menu in Val d’Aosta begins with a steaming hot soup made from vegetables and other flavourful ingredients to be eaten with thick slices of country bread: one of the many different versions is the zuppa al raperonzolo, which uses rampion, a vegetable with ancient origins that is even mentioned by the Latin poet Horatius in one of his “Satires”) together with barley, fontina cheese, crushed ham and pork ribs all seasoned with parsley, basil and garlic sautéed in oil and butter and poured with the broth onto slices of toasted dark rye bread. Zuppa paesana is a popular soup that is served throughout the valley, which is characterized by two traditional types of cheeses. Both the well known fontina and the toma, which are layered with slices of firm bread and then covered with meat broth and cooked in the oven at 180° C for 10 minutes.

THE SECOND COURSES.  The award for second courses goes to the famous dish carbonada valdotène, which is made by layering thick slices of beef, weighing at least two hundred grams each, in a brine flavoured with sage, bay, juniper, rosemary, cloves and the ever present garlic. After having marinated the meat in the refrigerator (from two to six days), it is cut into chunks and quickly sautéed in butter and covered with an onion sauce reduced into a cream made of red wine, cloves and juniper berries.

You cannot miss the fonduta valdostana, which is a fondue made from the most famous cheese in Valle d’Aosta – Fontina. It is made with whole milk from cows kept in the highest pastures, which have been distinguished for years by the DOC quality certification.

THE DESSERTS.  The mountain pastures and forests provide the exquisite blueberries for one of the traditional desserts. Crema di reblec ai mirtilli has a creamy white cheese base made with whole milk and cream (only the freshest will do) and blueberry jam, topped with toasted hazelnuts and almonds.