The potent convergence of cultures (French, Swiss and Italian) is notable in the cuisine from the region too. I mention the joy of ordering spätzle in Italian (not German) in the region of Friuli Venezia Giulia, and I had a similar sensation in Aosta. One dish, for example, that seems simple but, in my opinion, is only done to perfection in these Alpine countries is the warm goat cheese salad. Three instances come to mind—in Bezier, France for a work retreat, Geneva, Switzerland for a literary pilgrimage, and here in Aosta. I had this dish prepared as a work of art at Trattoria Praetoria, one of my recommended restaurants, located just beyond the Praetorian gate.

To expand the discussion on gastronomy a bit, it is interesting to note that the official name for the cuisine in this region is la cucina valdostana. One ubiquitous ingredient is fontina cheese; it unsurprisingly originates from this region and has been produced here since the 12th century. A famous hearty soup made with fontina is called Zuppa della Valpelline (in the local dialect it is Seupetta à la Valpelleunèntse), and it is perfect during a winter holiday. The tradition of fondue is also popular here, given the proximity to Switzerland, and I definitely indulged at Osteria Da Nando. You will find ‘fondue’ listed in Italian as Fonduta alla valdostana on this menu and others.

Wine

Regarding wine, you might also capitalize on what neighboring countries of France and Switzerland have to offer. That said, Prié blanc is a grape grown in the region of Aosta as well as Switzerland. It has adapted to mountain growing conditions and is described as ‘minerally’ and ‘floral’, both adjectives that I like to have associated with my wines. I recommend you try a wine made with this grape. Morgex et de la Salle, for example, is a region and DOC wine made from the Prié blanc grapes. The vineyards in this region are known to be some of the highest (altitude wise) in all of Europe.

Food and Wine

Introduction to the city of Aosta

Spots in Aosta