A relaxing stay in Aosta Valley at La Stazione dell’Acqua, in Sorressamont – Introd or at La Jolie Bergère, in Planaval – La Salle or also at Maison Perriere, few kilometres from Saint-Vincent, will allow you to taste soups, fondue and much more in Aosta Valley.
The Sorça d’étsatèn, which is a stew of green beans, bacon and potatoes, is one of the most typical dishes in the countryside in Val d’Aosta. There are countless variations of this dish, almost a one for each village.
But all these variations have a common element, that is the fèisou dë bocon, the most plump among the green beans, also appreciated because it doesn’t have the traditional wire. Every village in Val d’Aosta, in the past, used to cultivate this kind of green bean to prepare this dish.
Zuppa alla Valpellinese
During Christmas the traditional cooking in Val d’Aosta was based on the preparation of the typical Valpellinese soup, a poor dish that was probably named by the place where the recipe was created, the Valpelline.
The basic ingredients of the Valpellinese soup are really poor, meat soup, cabbage, old bread, butter and fontina. The preparation is quite fast and the result is really tasty. It’s a dish made for Christmas, when the weather is cold and the snow covers the roofs of the houses.
Zuppetta di Cogne
This recipe is typically from Cogne, and it was born in a time where food waste was not allowed. The Cogne soup is characterized by the rice.
The polenta concia is considered a main dish and is prepared with cheese and then is baked. It is characterized by the different kinds of cheese used depending on the zone in which it is prepared and eaten.
It is a traditional dish in Valle d’Aosta and is called the Carbonada baked in wine, it’s done with soup, flour, cinnamon, cloves, bay leaves, onions and beef. It is perfect during winter weather.
Civet di camoscio
The civet is a typical kind of venison’s marinade in wine, it is famous in the Valle Orco and in Canavese. It is also appreciated by the bourgeoise with some wines like Barbera and the Dolcetto as well as, in the twentieth century, in the town restaurants.
Crema di Cogne
The ingredients for the famous Cogne cream are cocoa powder, eggs, cream and milk, this dessert can be tasted also with the famous tegole valdostane, thin biscuits with hazelnuts.
The traditional biscuits in Val d’Aosta are the tegole, with their typical round and thin shape, and their traditional crispy wafer. They remind the tiles used for the roofs and the main ingredients are almonds and walnuts. It was born around 1930 with French influences, this typical dessert is perfect for any occasion, it is also great with some tea or as a pastry or with soft creams.
A relaxing stay in Aosta Valley at La Stazione dell’Acqua, in Sorressamont – Introd or at La Jolie Bergère, in Planaval – La Salle or also at Maison Perriere, few kilometres from Saint-Vincent, will allow you to taste the fondue.
The origin of this delicious dish isn’t well known. Some people say it was born in Ginevra, others say that Cavour invented it in Torino. Today it is a characteristic dish from the Alpine area going from Switzerland, in its western part, to cross the French Savoy, the Piemonte and Val d’Aosta. As regards these last two regions, the queen of the fondue is the Fontina DOP.