Products from the area

In Aosta Valley, in the pastures of the middle and high mountains, cows and goats graze on perfumed grass.
Most of the milk produced is later used to make dairy products, both fresh and preserved.

At the bottom of the Valley, instead of concentrating on the production of Fontina (known as 'the king of cheeses' in the region), the production of Toma is actually more common. Toma is a traditional cheese, prepared with semi-skimmed cow's milk, sometimes mixed with a small amount of goat's milk. The wheels of Toma are left to age for around 60 days, up to a maximum of 14 months. Toma develops a skin of a creamish colour rather than grey. The cheese is red-veined and generally has small or medium size holes.

Another typical cheese is Salignun - actually a ricotta type cheese, made from whey, and sometimes enriched with extra milk or cream, and flavoured with salt, pepper and different spices.

Honey, pure and unmistakable sugary nectar, originates from various mountain environments, characterised by their different flower species and diverse mountain locations, such as pastures, fields, sparse woodland and forest. The most common honey flavours from the Aosta Valley are rhododendrum , chestnut and 'millefiori', made from mixed flowers.

In the olden days rye bread was baked in the communal village ovens once a year, in the days of the declining moon in December. Other ingredients were often added to the bread, including chestnuts, figs and walnuts, and this produced 'Micca' , the cake of the poor peasants in days gone by.

Chestnuts from the local villages are particulary flavoursome, and they are used either on their own, or prepared in a variety of ways : roasted; as the main ingredient of wonderful soups; to accompany the famous 'Lardo'; or simply with a cup of fresh milk ; even inside rye cakes.

For a better understanding of the local cheeses, we suggest a visit to the cheese factory at La Vallaise .

Chestnuts festivals are held between October and November in Lillianes, Perloz and Ponboset. Lillianes, where the Co-operative "Il Riccio" is located, is the biggest producer and seller of chestnut products..
Every year in Perloz, a rye bread festival is held with a competition and tasting.

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