Occupying the northwest corner of Italy, the Val d'Aosta is the country's smallest and least populated region. Occupying an Alpine valley, it is home to some of the tallest mountains in Europe.
The autonomous Val d’Aosta steers its own course in its cuisine as in politics, melding the influences of its Swiss and French neighbours (not to forget the Piedmontese.)
Dishes are typically based upon beef and game meats, outstanding cheeses and root vegetables.
The distinctive flavours of alla valdostana cooking are complemented by the region’s exceptional wines.
Antipasti
Crostini w/ Caramelised Onion & Sage
Coppa & Cured Beef
Artavaggio
Pear & Walnut Salad
[Matching Wine: Petit Arvine ’08 Les Cretes]
Primi
Fontina Stuffed Gnocchi w/ Mushrooms & Chives
[Matching Wine: Torrette ‘07 Les Cretes]
Secondo
Carbonade
Cabbage Salad
[Matching Wine: Della Sabla '06 Les Cretes]
Dolci
Polenta Cake w/ blueberries & mascarpone
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