Mountain Flavours
Valle d' 'Aosta & egrave; a small corner of the world, surrounded by beautiful nature and defended by spectacular peaks. Its characteristics make it a unique region for conformation and scenery. Even its cuisine emphasizes its isolated position and protected, far from the Mediterranean cuisine but with the 'influence of neighboring populations.
Thursday 16 June 2016 4 minutes reading time
The traditional Aosta Valley cuisine & egrave; characterized by the flavors and local produce: vegetables, grains, game, freshwater fish and cheese are the main ingredients. If you pass in Valle d' 'Aosta there are at least 10 dishes that you can not help but enjoy.
# 1 The seupa & agrave; the Vapelenentse, an original tasty soup of Valpelline and protagonist of a famous festival. This dish & egrave; made with meat, cabbage, bread and fontina cheese, following an ancient recipe. Thanks to the methods that respect the traditions of the past, the Seupa & agrave; the Vapelenentse boasts the recognition of & ldquo; Municipal Designation of Origin & rdquo ;.
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# 2 The Cogne Soup, which is distinguished from most typical soups because & eacute; provides for the 'use of rice, added to the usual ingredients of the Aosta Valley soups: bread, fontina cheese, melted butter and meat broth.
# 3 The polenta, for all the greedy, perfect in every season ... the typical cornmeal polenta adding slices of fontina and pass it in the oven.
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# 4 The carbonada, a plate of very tasty meat, made from salted beef, sliced ​​thin and cooked in wine.
# 5 The civet chamois, because & eacute; venison in Valle d' 'Aosta is within the typical dishes and more & ugrave; appreciated. This second course of meat base is characterized by the scents and the rich taste of game and & egrave; perfect if accompanied with polenta or potatoes to the Aosta Valley. The meat is left to marinate for a couple of days with aromas and good wine, before being cooked.
# 6 The Cogne cream, because & eacute; no one can memorize options give up the sweet ... at the end of a succulent meal, this pudding & egrave; perfect: creamy and delicious, made with cream, eggs and chocolate, to accompany valdostani biscuits.
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# 7 The Valdostane shingles are the most & ugrave regional dessert; known and appreciated: hazelnut biscuits bodied, almonds, vanilla and butter. The tiles are thin, but with a full-bodied flavor and unforgettable.
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# 8 The coffee & egrave; Valle d'Aosta has always something magical ... like an ancient rite of passage to do with friends, real ones. The Friendship cup is usually filled with coffee & egrave ;, Aosta Valley grappa, sugar, 'orange and lemon peel.
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