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Food and Beverages

Tasty food for when it’s cold or wet, but also some of the finest delicacies to satisfy the most jaded of palates. This is the special mix which makes the Valle d’Aosta cuisine something special and unforgettable. This is all naturally associated with our local wines, with a good production of both reds and whites from some of the highest vineyards in Europe (up to 1200 m). Then, wash it all down with a glass of grappa or genepy.

Cheeses and dairy products

The queen of the table in the Aosta Valley is Fontina, the typical DOP cheese produced exclusively in the Valley, from unpasteurised milk from native Aostan piebald cows. Amongst traditional dairy specialities we can also find Aosta Valley Fromadzo DOP, Gressoney Toma, Salignoùn – a traditional spicy ricotta – and Reblec, a fresh cheese produced by curdling whole, unpasteurised milk at a low temperature, which is better still if enriched with cream, and seras, ricotta made from the whey left over from making Fontina.

Meats and cured meats

Meats and cured meats

Raw ham, lard, boudin (pudding), saouseusse sausages, teuten, grilled ham and the inimitabile mocetta are just some of the cured meats that SALUMI that we can find on a classic cutting board. Some are specially recognised as being registered denomination of origin, like the Vallée d'Aoste Jambon de Bosses DOP, an uncured ham spiced with mountain herbs and the Vallée d'Aoste Lard d'Arnad DOP, an aromatic lard with herbs and spices, but all the specialities should most definitely be tried.

Pasta, bread and bakery products

Pasta, bread and bakery products

The traditional bread of the Aosta Valley is the "pan ner" made from rye, a hard bread which is cooked in brick ovens and left to dry in purpose-built shelves made of ratelë wood. Some people add nuts to it, or raisins or fenel seeds and scents which give it a moreish and original taste. The small-scale production of different flavours of grisssini bread sticks, pasta and other bakery products.

Fruit and Vegetable Products

Fruit and Vegetable Producst

Apples are the fruit par excellence, and are present in four traditional varieties: renetta, Golden Delicious, Red Delicious and Jonagold. Something else to be tried are Martin secs – a small, regularly-shaped pear, with a rough rust-coloured skin, mainly eaten in syrup or cooked in wine. In the low Valley, chestnuts have always played an important role, and come to the table both to be eaten with cured meats (lard and mocetta), and also in soups and broths, and also as a dessert.

Honey and honey extracts

Honey and honey extracts

Aosta Valley honey is made in the traditional way, and is not heat-treated in any way so as to keep its organoleptic properties unchanged. Local bee-keeping is mainly nomadic: the hives are taken to various different places on the mountain, from the valley floor to high altitude. In that way, the bees gather nectar and pollen from many different types of plant, such as rhododendrons, chestnuts and dandelions.

Coffee and desserts

Coffee and desserts

Dessert specialities mainly use local products, such as pere martine cooked in wine and sugar, stale bread soup with red wine and sugar and the rich and tasty Cogne cream, served with a tegola, a dry, round biscuit made from hazelnuts. Other delicacies are honey, fruits in syrup or preserved in grappa. Coffee roasting is also something that has come down through the years and which still has some interesting activity in the Valley.

Non-alcoholic drinks and vinegar

Non-alcoholic drinks and vinegar

The drinks market in the Aosta Valley has been enriched, particularly in recent years, by some non-alcoholic drinks that have been very well received. Most prominent of which are the mineral waters produced in the High Valley, which derive directly from the springs of the glaciers on Mont Blanc, followed by the apple and blueberry juices, and fruit syrups. Vinegars made with fruit, such as apple and raspberry, are also particularly appreciated.

Wine and beer

Wine and beer

Wine production in the Aosta Valley is certainly some of the most “heroic” in all Europe, both because of the climate, and also because of the difficulty of working on rugged slopes or on terracing where the vines grow. But precisely for this reason, the region can boast production of the highest standard, which stands out because by being genuine and traditional. There is a fine and extensive range of Denominazione di Origine Controllata wines (“Registered Denomination of Origin”): from red to white, which are also available in the passito version.

Spirits and Grappas

Spirits and Grappas

The traditional way to end a lavish lunch is with a glass of grappa or génépy. Spirits distilled from wine marc, which are still produced in the traditional manner with stills, have in recent years been enriched by a very wide range of different flavours and aromas, such as liquorice, blueberries, raspberries or apples. But the famous Aostan génépy spirit owes its green-yellow coloured look, its balsamic smell and full and bitter taste to the characteristics of the wormwood plant gathered at over 2000 metres.

Other

Other

Companies

Chambre valdôtaine - Sportello SPIN2
Regione Borgnalle 12 - 11100 Aosta
Tel. +39 0165 573089 - Fax +39 0165 573090
Mail sportellovda@pie.camcom.it