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.
Other products to try include Bosses de Jambon, a ham spiced with herbs of the mountain, produced at 1,600 meters of altitude, the Lardo di Arnad (bacon); the dried meat Motzetta, produced from beef, sheep or goat muscle.
And ofcourse the desserts: apple pie, chestnut honey, Mont Blanc ice cream, blueberry pie and much more.
The exceptional white wines of the area to try: The Blanc de Morgex et de La Salle from vineyards planted at the foot of the Mont Blanc at 1000 meters of altitude. The cultivation area extends, as the name indicates, by the municipalities of Morgex and La Salle. The Blanc is produced by La Cave du Vin Blanc de Morgex and La Salle, a winery founded by a group of about 100 local producers.
Usually after dinner the locals present you with an original proposal: the Cup of Friendship - magnificent work of art of carved wood, where they serve the typical Aosta Valley coffee, mixed with brandy and génépy.