The famous Fontina cheese, which is DOP (from protected origins), maintains the scents of the flowers of the high mountain pastures where the cows graze during the summer. These scents pass into the milk with which the cheese is made and make it precious and unique. Other equally tasty but less known cheeses are made with this milk: the Tome of the Mountain and the Blue Erborinato. You can find these Aosta Valley cheeses in the valley's best restaurants as well as in the "fromageries" or cheese shops.
Cheese, which is the basis of many dishes such as the polenta Valdostana, excellent hams like the raw Saint Marcel Ham, meat like deer with polenta and wine which will amaze you with its variety of aromas and rich flavors, is not the only specialty of the valley. Valle d'Aosta also produces grapes in vineyards at high altitudes, the highest above sea level in Europe. The extraordinary Icewine is produced from these grapes which are harvested after having spent a certain number of nights at temperatures below zero which enhance the flavor of the grapes. There are also many white and red wines that the finest palates will enjoy and appreciate.
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