FOOD AND WINE | AOSTA VALLEY REGION
The cuisine of Aosta Valley is characterized by simplicity Food and wine at Valle D'Aosta official tourism website, www.lovevda.it and revolves around "robust" ingredients such as potatoes, polenta; cheese and meat; and rye bread. Many of the dishes involve Fontina, Fontina: DOP stamp for the Valle d’Aosta’s prince of cheeses at Valle d'Aosta official tourism website, www.lovevda.it a cheese with PDO status, made from cow's milk that originates from the valley. It is found in dishes such as the soup à la vâpeuleunèntse Seuppa à la vâpeuleunèntse( Valpelline Soup). ( Valpelline Soup). Other cheeses made in the region are Toma and Seras. Fromadzo ( Valdôtain for cheese) has been produced locally since the 15th century and also has PDO status. Regional specialities, besides Fontina, are Motzetta (dried chamois meat, prepared like prosciutto), Vallée d'Aoste Lard d'Arnad (a cured and brined fatback product with PDO designation), Vallée d’Aoste Jambon de Bosses (a kind of ham, likewise with PDO designation), and a black bread. Notable dishes include Carbonnade, consisting of salt-cured beef cooked with onions and red wine served with polenta; breaded veal cutlets called costolette; teuteuns, salt-cured cow's udder that is cooked and sliced; and steak à la valdôtaine, Steak Valdaostan style recipe, Consorzio Produttori e Tutela della DOP Fontina. a steak with croutons, ham and melted cheese.
Notable wines include two white wines from Morgex (Blanc de Morgex et de La Salle and Chaudelune), a red wine blend from Arvier (Enfer d'Arvier), and a Gamay. D.O.C.