The ancient flavors and knowledge therefore continue to characterize the regional tables, offering soup or polenta alla Valdostana; stewed sliced meat carbonade, goat or beef salami called mocetta; the fragrant lard from Arnad; the salted meat tzemesada; the prosciutto di Bosses; the blood pudding boudin and the fabulous alpine cheeses, first among all the Fontina PDO, followed closely by the leaner Fromadzo PDO, the toma and the fattier Reblèque.
Authentic treasures that give flavor and aroma even to the simplest and most homemade dishes, and pair wonderfully with products from the undergrowth and the generous regional wines, such as the reds 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 faithful to tradition (at most with a sober touch of imagination) are Vecchia Aosta, near Porta Pretoria, frequented by both locals and tourists; Le Pèlerin Gourmand, or 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 the Val Ferret, there is Clotze. And in La Thuile, La Maison de Laurent.
