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Valle d'Aosta — Regione intera Techniques

3 techniques from Valle d'Aosta — Regione intera cuisine

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Valle d'Aosta — Regione intera

Polenta Concia Valdostana con Fontina

Valle d'Aosta — Regione intera

Valle d'Aosta's richest winter preparation — coarsely ground polenta stirred for 45 minutes and then enriched with an extraordinary quantity of Fontina DOP (melted into the polenta at the end, off heat) and a full block of butter. When the cheese and butter are added, the polenta transforms from a firm porridge into a flowing, stringy, golden mass that drapes from the spoon. Nothing else is added. Nothing else is needed.

Valle d'Aosta — Rice & Risotto →

Spiedini di Carne alla Valdostana

Valle d'Aosta — Regione intera

Valle d'Aosta's mountain skewer feast — chunks of pork, veal, lamb, and lardo alternated on metal skewers and grilled over wild juniper wood or wood charcoal, seasoned only with salt, pepper, juniper berries, and rosemary. The lardo (from Lard d'Arnad DOP) bastes the lean meats as it renders under the heat. The result is pure mountain simplicity: excellent meat, exceptional cured pork fat, aromatic wood smoke.

Valle d'Aosta — Meat & Game →

Zuppa Valdostana di Cavolo e Lardo

Valle d'Aosta — Regione intera

Valle d'Aosta's winter cabbage and lard soup — savoy cabbage (verza) braised with Lard d'Arnad DOP, onion, and Fontina DOP in a rich beef broth, finished with slices of stale rye bread placed in the bowl before the soup is ladled over. The Lard d'Arnad renders into the broth, providing a deep pork-herb richness. The Fontina melts on contact with the hot soup, forming threads through the broth. The bread absorbs and swells.

Valle d'Aosta — Soups & Legumes →