{"id":2486,"date":"2014-11-09T17:11:39","date_gmt":"2014-11-09T16:11:39","guid":{"rendered":"http:\/\/www.crossingitaly.net\/travel\/?p=2486"},"modified":"2014-11-09T17:13:43","modified_gmt":"2014-11-09T16:13:43","slug":"gourmet-trip-aosta","status":"publish","type":"post","link":"https:\/\/www.crossingitaly.net\/travel\/2486\/gourmet-trip-aosta\/","title":{"rendered":"A gourmet adventure in Aosta"},"content":{"rendered":"

\"prodotti-tipici-della-valle-daosta\"<\/a><\/p>\n

Let’s discover this Sunday a beautiful region and the fantastic regional food coming from the Aosta Valley: this is an hearty, creative and composed cousine<\/em> made of authentic\u00a0flavors.<\/p>\n

The typical products<\/span> of Aosta Valley (Valle d’Aosta<\/span>) tell about\u00a0<\/span> , the story of an<\/span> Alpine region<\/span> and its identity <\/span><\/span>through its lovely taste<\/span><\/span>. A tale of<\/span> unique flavours<\/span>, unique<\/span> to<\/span> a<\/span> particular<\/span> geographical location, where the<\/span> quality of raw materials<\/span> and<\/span> production techniques<\/span> are as old as refined<\/span>.<\/p>\n

Do not miss<\/span> among<\/span> the many specialties<\/span> of Valle d’<\/span>Aosta, are those that<\/span> have been awarded the<\/span> “<\/span>Protected Designation of Origin” such as the Fontina cheese<\/span>, Valle d’Aosta<\/span> Fromadzo<\/span>, Jambon<\/span> de Bosses<\/span> and<\/span> the Vall\u00e9e d’Aoste<\/span> Lard d’<\/span>Arnad that can be enjoyed<\/span> in conjunction<\/span> with the best<\/span> DOC wines<\/span> of Valle d’<\/span>Aosta.<\/span><\/span><\/div>\n

Some\u00a0regional specialties<\/b> to be found and try are\u00a0carbonade<\/i><\/b>, (meaning stewed meat with wine, onions and spices), and\u00a0mocetta<\/i>\u00a0<\/b>(meaning dried beef or ibex seasoned with mountain herbs). The carbonade<\/span> for four people uses up to g<\/span>. 800<\/span> of<\/span> beef, only<\/span> gr.<\/span> 50<\/span> of butter,<\/span> onion,<\/span> red wine<\/span> and liqueurs<\/span>, white flour, salt and pepper to taste<\/span>. After cutting<\/span> the meat into pieces<\/span>, pass it<\/span> in flour and<\/span> fry<\/span> in butter<\/span> that<\/span> you have melted<\/span> but<\/span> not<\/span> burned.<\/span> Remove the meat<\/span> placing it<\/span> in a<\/span> pot<\/span> and fry<\/span> very well,<\/span> in the same<\/span> butter, onion<\/span> cut into small pieces<\/span>; put<\/span> the meat<\/span> in the<\/span> pan<\/span> and cook<\/span> for a long<\/span> basting<\/span> occasionally<\/span> with wine<\/span> Rosss<\/span>. When cooked,<\/span> add salt<\/span> with<\/span> a certain generosity<\/span> (<\/span>the original recipe called for the use<\/span> of the meat<\/span> in salt<\/span>) and<\/span> pepper<\/span> to dose<\/span>. Serve with<\/span> alcoholic<\/span> wines with good structure<\/span> as<\/span> Donnas,<\/span> Fumin<\/span>, Arnad<\/span>–<\/span>Montjovet or<\/span> Higher<\/span> with<\/span> Sassella<\/span> or<\/span> Chianti Classico<\/span>.<\/span><\/p>\n

For the ones who likes salami, you are in the right Italian region! Salami <\/b>is another delicacy to taste. On the some note, do not be miss is the\u00a0 gorgeous Arnad lard, a type of Aosta Valley sausage cooked with boiled potatoes, lard, seasoning, and\u00a0the well-known Bosses ham.<\/p>\n

What about the cheeses<\/b>? They are an equally-excellent choice, including the reputed Fontina Dop<\/b>, which is used for many recipes like the fondue. The dish is<\/span> made with<\/span> fontina cheese<\/span> combined with<\/span> milk, butter and<\/span> egg yolks.<\/span> This<\/span> nutritious dish<\/span> is<\/span><\/strong> served with<\/span> cubes of<\/span> toasted bread<\/span>, polenta, rice. Serve with<\/span> Aosta Valley<\/span> Ros\u00e9<\/span> and red,<\/span> Premetta<\/span>, towers<\/span> or<\/span> Chambave<\/span> Red<\/span>. <\/span>The fondue is served before or after the great related soup of the Aosta Valley\u00a0(made with cabbage, Savoy cabbage, fontina cheese and stale rye bread). The soups<\/span> to be typically linked to<\/span> wines<\/span> such as<\/span> Valle d’Aosta<\/span> Morgex<\/span> Blanc de<\/span> La<\/span> Salle,<\/span> Petit<\/span> Arvine<\/span>, Gamay<\/span>. <\/span><\/p>\n

As regard to the other soups, you can’t go away from Aosta without tasting the<\/span> Seupa<\/span> de<\/span> gr\u00ec<\/span><\/strong>, an ancient<\/span>\u00a0 soup<\/span> “valligiana” (from the valley) <\/span>made from barley<\/span> long<\/span> cooked with<\/span> pork ribs<\/span> and<\/span> vegetables.<\/span> It can be consumed<\/span> even after two<\/span> or three<\/span> days after preparation<\/span>, so<\/span> the whole<\/span> becomes even<\/span> more<\/span> flavoured<\/span> in itself as it is already<\/span> vigorous<\/span>. The Soupe<\/span> <\/strong>valpellinentze<\/strong> is n<\/span>amed after the Valpelline<\/span>. This dish consists of<\/span> potatoes,<\/span> boiled<\/span> cabbage<\/span>, fontina cheese<\/span> and<\/span> meat broth<\/span>, all passed<\/span> in the oven.<\/span> The Soupe<\/span> <\/strong>Paysanne<\/strong> is a lovely<\/span> soup of<\/span> stale<\/span> rye bread<\/span> cut into slices<\/span> or<\/span> chunks<\/span>, cubes<\/span> of fontina cheese<\/span> and<\/span> toma cheese<\/span>, butter, onion<\/span> and herbs<\/span>, all covered with<\/span> hot broth and<\/span> baked in the oven<\/span>.<\/span><\/p>\n

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Meat<\/strong>\u00a0 and game<\/strong><\/div>\n
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For the Camoscio-Capriolo alla valdostana<\/strong>,<\/span> you typically use<\/span> the thigh or<\/span> filletof the suede or the deer,<\/span> soaked<\/span> in red wine<\/span> with<\/span> natural flavours,<\/span> then<\/span> browned in a<\/span> pan<\/span> and<\/span> sprinkled with<\/span> brandy<\/span>. They are served with<\/span> polenta<\/span> slices<\/span> fresh<\/span> or<\/span> roasted<\/span> on the grill.<\/span><\/span> Also the Costoletta alla valdostana<\/strong> (Chop<\/span> from Valle d’Aosta<\/span>) is something to try. This popular<\/span> meat course<\/span> is prepared<\/span> by opening<\/span> a<\/span> veal cutlet<\/span> stuffed with<\/span> ham<\/span> and<\/span> fontina cheese<\/span>, then<\/span> breaded and fried<\/span> in plenty of<\/span> butter.<\/span>
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Sweet and Pastries<\/strong>
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ready for your dessert? Here it comes the Blanc<\/span> Manger,<\/span> a typical dessert of<\/span> Savoy,<\/span> made with cream<\/span>, sugar and vanilla.<\/span>
\nTegole di Aosta<\/strong> (Tiles<\/span> of<\/span> Aosta) are<\/span> tablets<\/span> made of <\/span>almond paste<\/span>, sometimes coated with chocolate<\/span>.
\nThe Brochat, is a <\/span>sweet achieved by<\/span> thickening<\/span> milk<\/span>, wine and sugar<\/span> over low heat.<\/span> The mixture<\/span> it can be<\/span> spread on<\/span> black bread, while the <\/span>Fiandolein<\/strong> is instead<\/span> zabaglione<\/span> with<\/span> milk, sugar,<\/span> rum<\/span> and a hint of<\/span> lemon.<\/span>
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To finish off, have a go with the coffee<\/span> of Aosta Valley<\/span>: Essential end of each<\/span> lunch<\/span> Valle d’Aosta,<\/span> you will add<\/span> sugar<\/span>, a generous dose of<\/span> brandy<\/span> and<\/span> lemon zest<\/span>, and after flamed<\/span> in a<\/span> wooden cup<\/span> low and<\/span> rounded<\/span> to more<\/span> nozzles<\/span> (<\/span>the so-called friendship cup<\/span>), as you are going to be drinking it<\/span> with friends.<\/span><\/span><\/div>\n<\/div>\n

M<\/b>ore than 20 wines<\/b>\u00a0are\u00a0designated as originating from \u201cAosta Valley – Vall\u00e9e d’Aoste.\u201d Some examples\u00a0are\u00a0Arnad Montjovet<\/b>,\u00a0Enfer d\u2019Arvier<\/b>,\u00a0Blanc de Morgex et de la Salle<\/b>\u00a0and\u00a0Donnas<\/b>. Complete your meal with the extraordinary herb liqueur “Gen\u00e9py des Alpes,”\u00a0traditionally drunk from a wooden goblet. Thanks to the region\u2019s microclimate, vines can bear fruit up to\u00a03,937 feet in altitude, while the fruit trees bear also\u00a0 walnuts, chestnuts, Rennet apples and the famous Martin pears. I am very hungry and you?<\/p>\n

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