Mountain Flavours
Valle d' 'Aosta & egrave; a region rich in culinary traditions, important dishes and tasty, the ingredients and raw materials of quality & agrave ;, which express the character of the territory, the incense, and its diversity & agrave ;. The Aosta Valley cuisine & egrave; Also a point of 'encounter between the traditional Italian cuisine and French mountain: soups, cheese, meat sauce, polenta and game are probably the main dishes and more & ugrave; known.
Tuesday 23 August 2016 3 minutes reading time
The area & egrave ;, in fact, full of good local restaurants to sample the fondue, the Val d'Aosta polenta, Seupa & agrave; the Vapelenentse or carbonada. But ce n '' & egrave; one in particular that combines tradition and creativity, the passion for the land, the rediscovery of ancient tastes, the need & agrave; to reinterpret old recipes and discover ingredients zero kilometer. & Egrave; restaurant Lou Ressignon Cogne.
The restaurant & egrave; opened since 1966 and quest''anno celebrates its fiftieth birthday. & Egrave; Arturo was Allera, ski instructor and restorer, to open the Lou Ressignon, with his sister and his wife Elda Jose, to offer the best traditional dishes. Today his children David and Elizabeth to propose a traditional and innovative menu, with an obvious attachment to the land flavors revisited with new and unusual combinations techniques.
The menu provides for a number of traditional dishes, such as Seupetta & agrave; of Aosta, carbonada with rustic polenta and the saddle d & rsquo; lamb baked in bread crust with red wine sauce, fondue and l & rsquo; assiette of salami with Toma and Fontina. But also interesting and unusual dishes, prepared with 'freshwater fish in the area, such as the char Lillaz.
[Instagram: BJQ0nj6AEML]
To taste: the variation of freshwater fish Lillaz, green noodles with pine nuts sturgeon and mullet on creamed leeks and saffron, the mountain lentil soup with smoked trout and apple tarte tatin of macaroons and raisins with cinnamon ice cream .
The dishes are presented with care and attention, well-balanced flavors, well-balanced portions and pi & ugrave prices; that right. Given the quality & agrave; dishes, & egrave; You must book a few days before.
On the website of the restaurant you can browse the menu and discover something more & ugrave; on the local.
& Nbsp;
Immagine iniziale da cogneturismo.it
© ALL RIGHTS RESERVED
Social media engagement
Più letti in Turismo
Dolomiti UNESCO, il bilancio di Banca d'Italia: +9% di pernottamenti senza consumare più territorio
Il paper di Banca d'Italia analizza gli effetti sui flussi turistici e sull'ambiente nei 4 anni successivi all'iscrizione delle Dolomiti nella lista dei Patrimoni Mondiali dell'Umanità, avvenuta nel 2009. A fronte di un incremento delle presenze, il numero di strutture turistiche non è cresciuto e quello di posti letto si è ridotto. Ai maggiori flussi turistici non si è associato né un aumento del consumo di suolo né una maggiore produzione di rifiuti, dimostrando il potenziale del riconoscimento UNESCO nel generare benefici economici locali senza compromettere la qualità ambientale, a condizione che siano in atto un efficace coordinamento istituzionale e solide garanzie normative.
2