Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

The Valley of Aosta is one of the regions most particular of our peninsula, the territory is made fascinating and magic by the greens pastures, forests and from the very beautiful suggestive white valleys. Dominated in the antiquity by the people of the Bleedings, you/he/she was subsequently colonized by the Romans that they built roads, bridges and aqueducts and they founded the city of Aosta.
The characteristics of the gastronomic tradition valligiana is determined dall' morphological aspect of this earth. The isolation that has made for centuries inaccessible the Valley has brought to a development of the gastronomy exclusively founded on local products, very tied up to the various historical stories. The products of the kitchen valdostanas are so many and very various, savory preserved in the centuries with to read due changes to the improvement of the socioeconomic conditions; foods characterized by ancient local products among which the fontina, the lard, the cured one, the chestnuts and the polenta that tuttoggi is prepared camp "fat", or enriched with butter and cheese.
The gastronomic tradition of this region is tied up to the vegetables, to the cabbage above all, to the bread of rye, to the chestnuts, and, in very contained measure, to the hunting and the animals from courtyard of which the least well-to-do ones the non marketable parts reserved him.

The valleys give good milk and cheeses, fishes of sweet water and game, mushrooms, chestnuts and fruit.
Among the cheeses, the famous fontina is queen of quite a lot typical dishes as her/it "cutlet to the valdostana", bread's soup, her "polenta tans", the potato dumplings "to the drivel" and the famous one "fondue."
The game consumes him in salmì, crush slowly after a long marinatura in the spicy wine; the thigh of stambecco or chamois is transformed in "mocetta", that is you/he/she is salted and annoyed as a ham to be cut. The habit to preserve and to aromatize the meats with the wine is also remembered by her/it "carbonata", meat of steer maintained in wine, onion and aromas before a cooking that makes her/it tender and tasty.
Naturally, in these places and with this kitchen, her

Curiosity: the valdostanis in past, they often had to live without the salt since to the epoch it was very dear and not easily available. Here they were few and stingy the zones from which salt could be drawn, were therefore a product that the valdostanis had to purchase. But the tax on the salt introduced after the second halves 1500 from the Savoias, forced the inhabitants of the Valley of Aosta to take the street of the alpine necks to be able to get in Switzerland especially in the zone of the Lake in Geneva. Such tax forced the valdostanis to the smuggling: to have the salt they brought in Switzerland butter and cheese. The exchange continued up to recent times, but tobacco and chocolate took the place of the salt.

In passed the social differences they were noticed especially in the feeding: while the farmers prepared their soups with bread of rye and vegetables of season, the gentlemen they loved to taste the soups enriched with broth of meat, cheese and butter; you preserve from Roman epoch up to our days, the most famous I am her/it "seuppa y plat" and her "seuppa vapeullenèntse": this last has origin from the place of probable origin of the recipe, that is the Valpelline. Also bread was not the same for the farmers and for the gentlemen: while the first ones ate the black bread the seconds you/they could taste the fresh white bread.
Black bread was prepared once a year involving the whole famiglia;mentre the women they mixed, the men dealt him with the firewood oven of the country.
The cooking was careful and minute and when bread went out of the oven it made him a big party.
Once dried, it became very hard and to cut was used him/it to it "copapàn", a kind of iron knife that is found today still in the shops of craftsmanship. This bread was softened then soaking him/it for few minutes in the soups, in the milk, or, lacking other, in the water.

The handicraft and folk symbol of the Valley, the grolla, is a wood cup with so many lips, done for passing him the wine or the liqueur, of hand in hand and of mouth in mouth. And if wine is always synonymous of friendship and heat, let's show up then us in the Vallée, with these premises!
Wine has arrived soon in this zone, thanks to the ancient tenants you Bleed, that installed the grapevine in the fittest slant to the purpose; good tradition in Roman epoch, sad (and common) decline during the barbaric razzies. They distinguish, in the panorama actual enologico, the Arnad-Monjovet, the Blanc de Morgex et the Salle, the Chambave I dry and muscat, the Nus Malvoisie, the Chardonnay, the Merlot and others