Unlike much of Italy, pasta is not the staple food in this region. The mountains and very cold winters results in the hearty cuisine of the Aosta Valley; filling starches and rich dairy products. Local dishes include warming soups, polenta, black bread, gnocchi, rice and potatoes, risotto, cheeses and salami. Fontina is probably the most famous cheese of the region, a fat cheese, partially cooked, made from cow's milk from a single milking. This cheese is also used for fondue or as a sauce for the typical Aosta Valley polenta.
2 km/h var