Compared to the rest of Italy, there is above all the absence of wheat, which led to rye bread. Another element that is scarce in traditional dishes is oil, replaced by butter and other vegetable and animal fats. Living with local products and limiting the exchange with the outside to a minimum, we can define the culinary tradition of the Valle d’Aosta as the only local cuisine that is detached from the tradition of other Italian cuisines, showing great affinity with the neighboring transalpine regions (Savoy, Haute-Savoie and Valais). The local products are essentially mountain cereals, dairy products from cattle and goats, the meat is from cattle, pigs and chamois. In addition to traditional local food products, the main ingredients are: vegetables (turnips, leeks, onions), potatoes, chestnuts, apples and pears. The presence of rice is located in the area of the Val di Cogne and is due to the Piedmontese origin of the inhabitants. Valdostan cuisine

Appetizers Lard of Arnad; Dzambon, which may refer to either the Jambon de Bosses or the char-grilled ham(“Jambon à la braise”) of Saint-Oyen or the Saint-Marcel ham; Mocetta (dried meat) of bovine or chamois; Saouceusses (sausages); Boudins, pork sausages with various spices and beetroot; Saint-Marcel ham;

Primi (first courses) Chnéfflene, small pieces of batter (flour, water, milk, egg) cooked in boiling water and seasoned with fondue, cream and speck or braised onion, and chnolle, small cornmeal dumplings, both typical Walser dishes from the upper Lys valley ( Gressoney-Saint-Jean), to be eaten in a pork broth; La pèilà, a soup of rye and wheat flour, with bread, fontina and butter. According to Dr. César-Emmanuel Grappein of Cogne, its inventor, this soup has healing powers; Polenta; Rice and chestnuts with milk; Rice and fontina; Seupetta à la valpelleunèntse or seuppa à la valpelleunèntse, also known under the French name soupe à la valpellinoise (which in Italian means “Soup of Valpelline”), is one of the most famous Valdostan dishes, based on black bread, cabbage and fontina; Seuppa à la cognèntse or seupetta de Cogne, the cognéntse soup, originally from Cogne, a variant of seuppa à la valpelleneintse, with rice; Seuppa de l’âno (in Aosta Valley patois, “donkey soup”), locally also called seuppa frèide (“cold soup”), with sliced ​​black bread and sweet red wine; Soça, a bean soup with onion and spices, potatoes, smoked lard and sauced saouceusses; La puarò, leeks soup; La favò, bean soup from Ozein, an Aymavilles village. The Sorsa is a thick soup made with broth, black bread, potatoes, beans, string beans, carrots, pears and apples. The tartiflette, a typical dish of Savoy that has been integrated into the cuisine of the area around Mont Blanc.

Vegetables Dent de lion, also called pissenlit or salade des prés (= “salad of meadows”), is the first chicory that comes up in spring; Pumpkin flowers, traditional Bard dish for the patronal feast of Maria Assunta, August 15th; Potatoes; The plat de l’évêque (in Italian, “dish of the Bishop”), typical of Verrayes, prepared for the feast of St. Martin (11th November), based on pears Martin Sec (in the Val d’Aosta dialect Marteun Seque), turnips, potatoes , butter, onions, toma (cheese) or seasoned fontina

Secondi (main courses) Bouilli à la saumure, a boiled salted meat, which can be found in the Aosta Valley butchers in autumn and winter, with sausages and potatoes; The carbonade, an ancient dish typical of the western Alps, also widespread in the south-east of France, based on beef, salted for 12 days and cooked slowly with garlic and smoked lard. Then add a sauce dry white wine, an egg, flour, cinnamon, cloves, pepper and nutmeg. Today it is also prepared with red wine; Civet (stew) of wild game; Veal cutlet of Valdostana, with fontina and eggs, fried in butter; Fricandeau, a veal walnut in pieces with onion, rosemary, aromatic herbs and white wine. To be eaten with polenta; Fénis rolls, veal rolls stuffed with mocetta and fontina; Trout with butter; Truite au bleu, boiled trout, to be served with oil, lemon and potatoes; Valdostan crêpes, with fontina and ham; Omelette with nettles

Desserts Blanc-manger, a chocolate pudding of Savoyard origin; Brochat, freshly milked milk with red wine and a lot of sugar; Creinchein (sometimes spelled crinchin), typical of Valdigne, sweet cake with butter; Fiandolein, from the verb fian-é (“shake slightly”), based on eggs, milk, sugar, rum and lemon peel; Flantse, prepared in a common oven once a year, with pumpkin and bread. Joy for the little ones, the flantse is always made with religious designs or symbols; Honey, very tasty if from the pasture, in the lower Valle d’Aosta especially chestnuts; Val d’Aosta tiles, almond paste biscuits; Torcetti, sweet pastry biscuits with butter, sugar or honey, typical of Saint-Vincent; The merveilles, or the chatter, similar to the French bugnes; Gâteau d’Arey; Rhotia, based on eggs, sugar, white wine, brandy, cinnamon and bread; Mécoulin, sweet bread typical of Cogne; Micóoula, sweet bread typical of Hône; Piata, sweet bread typical of Issogne; La marronade de Verrayes

Cheeses Fontina the most famous cheese of Valle d’Aosta; Bleu d’Aoste, blue-veined cheese; Séràs, dairy product derived from whole milk, after the extraction of fontina, typical of the lower Valle d’Aosta; Fondue hard cheese that is melted inside a special pot; Réblec, fresh cheese and whole milk fat, to be eaten with salt and pepper or with sugar; Salignon, semi-raw cheese, produced in the lower Valle d’Aosta, between Hône and Canavese, to eat with miasse, the crust of polenta; Toma, in particular that of Gressoney Valdostan cuisine Among the old cheeses, the historian Jean-Baptiste de Tillier also recalls the Cittrun, the Grisen, the Saint-Barthélemy, the Muney and the Layet.

Valdostan DOC wines: Vallée d’Aoste Blanc de Morgex and La Salle Vallée d’Aoste Muscat de Chambave Vallée d’Aoste Enfer d’Arvier Valleé d’Aoste Torrette

Liquors Friendship Cup, often used to drink the Aosta Valley coffee. Grappa, obtained by distillation of marc between November and December; Café à la cogneintse, also called café à la valdôtaine (Aosta Valley coffee), prepared by direct infusion with Grappa, sugar, lemon peel, then brought to a flame, the alcohol burns and caramels the sugar on the edge of the cup. To drink in turn (à la ronde) in the cup of friendship without resting it on the table before it is finished; Génépy is the common name of several species of aromatic plants of the genus Artemisia which grow in the Western Alps (Artemisia umbelliformis, Artemisia genipi or Artemisia glacialis); from some it is derived by infusion and distillation a liqueur bearing the same name Génépy.

Piedmontese cuisine is another cuisine like the Aosta Valley cuisine that is very influenced by French cuisine The Piedmontese cuisine is rich in dishes and / or typical products of the region. They range from products for sale, such as sausages and cheeses, to traditional culinary dishes. they recognized 341 Piedmontese products as “traditional”. Piedmont is the fifth region of Italy for the number of products behind Tuscany, Campania, Lazio and Emilia-Romagna Piedmontese cuisine Piedmontese cuisine Cold cuts and sausages The cold cuts, in Piedmontese gastronomy, are normally served as appetizers; they are also used for snacks. Cuneo ham Cooked salami Cuneo salami Donkey salami Salàm dël quels Horse salami Wild boar salami Salami of Giora Potato salami Turgia salami Salam dla doja Goose salami Goat salami Flavored salami of Piedmont Salamino of cow Bra sausage Piedmontese cuisine Wine DOCG Piedmontese Wine List of wines from Piedmont Wines with controlled and guaranteed denomination of origin (DOCG) Alta Langa sparkling wine produced in the provinces of Alessandria, Asti and Cuneo Alta Langa sparkling rosé produced in the provinces of Alessandria, Asti and Cuneo Arneis Roero Arneis produced in the province of Cuneo Barbera Barbera d’Asti produced in the provinces of Alessandria and Asti Barbaresco produced in the province of Cuneo Barolo produced in the province of Cuneo Brachetto d’Acqui passito produced in the provinces of Alessandria and Asti Cortese di Gavi produced in the province of Alessandria Dolcetto di Diano d’Alba produced in the province of Cuneo Erbaluce di Caluso produced in the provinces of Biella, Turin and Vercelli Erbaluce di Caluso passito produced in the provinces of Biella, Turin and Vercelli Erbaluce di Caluso sparkling wine produced in the provinces of Biella, Turin and Vercelli Gattinara produced in the province of Vercelli Ghemme produced in the province of Novara

appetizers Piedmontese cuisine The cured meats, in the Piedmontese gastronomy, are served as an appetizer. Other typical Piedmontese appetizers are: anchovies, desalted and put in oil, or tomini in bagnet verd or bagnet ross Batsoà pig leg raw meat Albese style caponet cognà mocetta peppers with the bagna càuda salada ‘d carn croa (“raw meat salad”, in adequate quantities can also form a second course) sàutissa ‘d còj Moncalieri tripe vitello tonnato

First dishes agnolòt (Ravioli) agnolòt dël plin gnocchis with Castelmagno cheese panissa (risotto with beans, onion, Barbera red wine, pork lard, salt and pepper) polenta consa (seasoned polenta) risotto with Barolo wine Tajarin (handmade egg noodles)

Main courses Piedmontese cuisine lamb sambucano mixed boiled meat brasà (beef stewed with Barolo) boiled capon deer at the civet gray rabbit of Carmagnola hen of Saluzzo fried porcini mushrooms

Desserts Piedmontese cuisine amaretti from Mombaruzzo Lady’s Kisses Bonet brut and bon canestrelli cuneese with rum finocchini focaccia di Susa focaccia of Chieri fricieuj ëd pom (apple fritters) gianduiotto Krumiri of Casale Monferrato Marron glace cream meringue and meringata (cake) hazelnuts of Chivasso panna cotta meliga paste torcetti hazelnut cake Chestnut cake nougat of hazelnuts lost pien (stuffed peaches)

Cheeses Bra (cheese) Bruss Castelmagno Cevrin of Coazze Gorgonzola Maccagno Murianengo Paglierina Plaisentif Raschera Robiola Robiola di Roccaverano salignon Seirass Testun Tomino Toma

Moscato d’Asti late harvest produced in the provinces of Alessandria, Asti and Cuneo. Moscato d’Asti Canelli produced in the provinces of Asti and Cuneo. Moscato d’Asti Santa Vittoria d’Alba produced in the province of Cuneo. Moscato d’Asti Santa Vittoria d’Alba late harvest produced in the province of Cuneo Moscato d’Asti Strevi produced in the province of Alessandria Nice produced in the Province of Asti Roero produced in the province of Cuneo DOC Piedmontese Wine Wines with a registered designation of origin (DOC) Piedmontese cuisine Langhe Arneis produced in the province of Cuneo Albugnano rosato produced in the province of Asti Red Albugnano produced in the province of Asti Albugnano Superiore produced in the province of Asti Barbera d’Alba produced in the province of Cuneo Barbera d’Alba Superiore produced in the province of Cuneo Barbera del Monferrato produced in the provinces of Alessandria and Asti Barbera Pinerolese produced in the provinces of Cuneo and Turin Piedmont new Barbera produced in the provinces of Alessandria, Asti and Cuneo Boca produced in the Novara provinces Bonarda Pinerolese produced in the provinces of Cuneo and Turin Piemonte novello Bonarda produced in the provinces of Alessandria, Asti and Cuneo Piemonte Brachetto sparkling wine produced in the provinces of Alessandria, Asti and Cuneo Piemonte novello Brachetto produced in the provinces of Alessandria, Asti and Cuneo Bramaterra produced in the provinces of Biella and Vercelli Bramaterra reserve produced in the provinces of Biella and Vercelli Canavese Barbera produced in the provinces of Biella and Turin White Canavese produced in the provinces of Biella and Turin Rosé Canavese produced in the provinces of Biella and Turin Red Canavese produced in the provinces of Biella and Turin Carema produced in the metropolitan city of Turin Carema reserve produced in the metropolitan city of Turin Langhe Chardonnay produced in the province of Cuneo Langhe Chardonnay Vigna produced in the province of Cuneo Piedmont Chardonnay produced in the provinces of Alessandria, Asti and Cuneo Piedmont Chardonnay sparkling wine produced in the provinces of Alessandria, Asti and Cuneo Piedmont Chardonnay Pinot sparkling wine, produced in the provinces of Alessandria, Asti and Cuneo Piedmont sparkling wine produced in the provinces of Alessandria, Asti and Cuneo Cisterna d’Asti produced in the provinces of Asti and Cuneo Colli Tortonesi Barbera produced in the province of Alessandria Colli Tortonesi Barbera superiore produced in the province of Alessandria Colli Tortonesi white produced in the province of Alessandria Colli Tortonesi Chiaretto produced in the province of Alessandria Colli Tortonesi Cortese produced in the province of Alessandria Colli Tortonesi Cortese sparkling wine produced in the province of Alessandria Colli Tortonesi Dolcetto produced in the province of Alessandria Colli Tortonesi Dolcetto novello produced in the province of Alessandria Colli Tortonesi rosso produced in the province of Alessandria Colli Tortonesi new red produced in the province of Alessandria Colline Novaresi produced in the province of Novara Colline Novaresi white produced in the province of Novara Colline Novaresi Nebbiolo or Spanna produced in the province of Novara Cortese dell’Alto Monferrato produced in the provinces of Alessandria