The ancient flavors and knowledge continue to define regional tables, offering soup or Valdostana-style polenta; stewed meat strips called carbonade, goat or beef salami known as mocetta; the aromatic lard from Arnad; cured meat tzemesada; Bosses ham; the blood pudding boudin, and the fabulous alpine cheeses, led by Fontina PDO, followed closely by the leaner Fromadzo PDO, toma, and the richer Reblèc.
Authentic treasures that add flavor and aroma even to the simplest homemade dishes, pairing wonderfully with undergrowth products and generous regional wines, such as the red Nus, Donnas, Enfer d’Arvier, Chambave and others. Such a unique and well-defined gastronomic tradition finds excellent interpreters among chefs and restaurateurs throughout the Valley.
In the historic center of Aosta, restaurants loyal to tradition (at most with a sober touch of creativity) include Vecchia Aosta, near Porta Pretoria, popular with both locals and tourists; Le Pèlerin Gourmand, and Il Vecchio Ristoro da Alfio e Katia. In the heart of Cogne, stands out La Brasserie du Bon Bec. In Courmayeur, with a magnificent view over Val Ferret, there is Clotze. And in La Thuile, La Maison de Laurent.
