This small region at the tip of the north-west of Italy may be small but can boast some stunning foods. Smoked bacons and game from the forests and mountains go perfectly with Polenta or with local rye bread as do the smoked pork and sausages. This region also produces excellent butter, cream and cheese such as the incomparable Fontina cheese which appears in sweet and savoury dishes alike, and Swiss-like Cheese Fondue is very popular here which makes dairy farming important in the region. Other products of the region include chestnuts, potatoes and rice which one can see in the hearty dishes such as beef or game braised with chestnuts, and stew thickened with bread. The regional foods are simple and delicious and revolve around the fresh foods produced in the region like the potatoes, cabbages, garlic and apples.
Regional specialities include Motzetta (dried chamois meat), Vallée d’Aoste Jambon de Bosses, traditional black Rye breads, rich honey, creamy Panna cottas and of course the Fontina cheese.
Not many wines are produced in the region but those that are are excellent such as the white wines Blanc de Morgex et de La Salle and Chaudelune and the red Enfer d’Arvier), there are also strong, fiery Grappas.
List of Italian DOC wines of Val d’Aosta