The ancient flavors and knowledge continue to characterize regional tables, offering soups or polenta alla Valdostana; the stew meat in strips carbonade, goat or beef salami called mocetta; the fragrant lard of Arnad; the salted meat tzemesada; the prosciutto di Bosses; the blood pudding boudin and the fabulous mountain cheeses, first among all the Fontina Dop, followed closely by the leaner Fromadzo Dop, 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 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) include 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 La Brasserie du Bon Bec. In Courmayeur, with a magnificent view of the Val Ferret, there is Clotze. And in La Thuile, La Maison de Laurent.
