Nestled into the Alps north of Piedmont and skirting both France and Switzerland, the Valle d'Aosta is arguably Italy's most discreet region. Even so, it's popular among locals who know that it's just as enticing in the summer for outdoor activities as it is during winter for skiing. And of course, all of those activities can work up an appetite. So, here are seven specialties of the Valle d'Aosta to keep an eye out for during your Italian travels or at your Italian gourmet specialty shop.
1. Fontina PDO
Of the specialties of the Valle d'Aosta, Fontina is probably the best known – it's not only one of the region's most famous types of cheese but Italy's. Fontina has been produced as far back as the Middle Ages, and even then, it was so beloved that it cameoed in a 15th-century fresco in the Castello di Issogn, a structure in the lower part of the valley that dates back to the 12th century (at least). The cheese is made with whole milk from a local cow breed and has an elastic consistency that melts exceptionally well, and it's the cheese used for fonduta, the Italian analogue to fondue. A sweet, delicate, buttery flavor manifests in the younger versions, while the aged varieties acquire intense aromas reminiscent of dried fruit.
2. Toma di Gressoney
Dozens of varieties of Toma cheese abound in Valle d'Aosta and Piedmont. Produced in the mountain pastures during the summer, Toma di Gressoney is a raw and semi-hard cow's milk version that's protected by the Slow Food Presidium. It's good when it's fresh, after having aged for at least a couple of months, but becomes excellent when aged for a year, taking on a characteristic spicy aftertaste. One of the most popular ways to enjoy it is melted into piping hot polenta.
3. Lardo d'Arnad, PDO
This delicate lardo is seasoned with salt, spices, and mountain aromas, then aged in special wooden containers, called dolis. It's rather popular during an aperitivo, served with freshly warmed black bread and honey – especially after a day on the slopes.
4. Mocetta
This salami has ancient origins, born from the need to preserve meat for long periods of time. It's produced with lean cuts of aged beef, but there are also varieties made from game, such as chamois, a species of goat antelope, and ibex, an Alpine species of wild goat. It can be enjoyed fresh, flavored with walnut oil and wild celery, or seasoned and sliced thin, like bresaola.
5. Jambon de Bosses DOP
As rare as it is delicious, this raw mountain ham is aged for 12 to 30 months at a high altitude on a bed of hay. Prior to aging, it's flavored with pepper, sage, rosemary, garlic, juniper, thyme, bay leaf, and other native herbs. It's savory, with a slight herbal aroma.
6. Tegole
These seemingly paper-thin wafers are made with hazelnut flour, egg white, and resemble their namesake: the stone slab shingles that comprise the roofs of mountain houses. Light and exceptionally aromatic, Tegole are usually eaten after dinner with fiocca, a thick whipped cream typical of the region.
7. Genepì
Made with alcohol, water, sugar, and alpine artemisias that grow on mineral-rich high altitude soils, Genepì is a digestive liqueur traditionally served neat. It's also an excellent cocktail mixer, and when mixed with water, a refreshing tipple. It also works well in desserts. The color varies from light green, if made with fresh herbs, to dark yellow, if made with dry ones. Its flavor is reminiscent of hay and citrus.
Cover photo: Fontina cheese aging, credit: Getty Images/giovanni1232