{"id":20953,"date":"2021-01-21T20:06:53","date_gmt":"2021-01-21T20:06:53","guid":{"rendered":"http:\/\/selectitaly.com\/blog\/?p=14953"},"modified":"2021-01-21T20:58:52","modified_gmt":"2021-01-21T20:58:52","slug":"20-steps-becoming-italian-foodie-valle-daosta","status":"publish","type":"post","link":"https:\/\/selectitaly.com\/blog\/hidden-gems\/20-steps-becoming-italian-foodie-valle-daosta\/","title":{"rendered":"20 Steps to Becoming an Italian Foodie: Valle d\u2019Aosta"},"content":{"rendered":"<h2>Valle D\u2019Aosta: A Glimpse into an Alpine Treasure<\/h2>\n<p>There\u2019s an old Italian saying that couldn\u2019t be more perfect for Italy\u2019s smallest region of Valle d\u2019Aosta: <i>Nella botte piccola c\u2019\u00e8 il vino buono<\/i>, equivalent to \u201cgood things come in small packages\u201d and literally \u201cin the smallest barrel is the fine wine.\u201d And fine wine this region does indeed hold, along with a wealth of wonders and distinct characteristics that sets it apart from its compatriots throughout the rest of Italy.<\/p>\n<figure id=\"attachment_21083\" aria-describedby=\"caption-attachment-21083\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/selectitaly.com\/blog\/wp-content\/uploads\/2014\/03\/IMG_6137-e1393620072434.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-21083 \" src=\"https:\/\/selectitaly.com\/blog\/wp-content\/uploads\/2014\/03\/IMG_6137-e1393620072434.jpg\" alt=\"Les Cretes winery\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-21083\" class=\"wp-caption-text\">Les Cretes Winery<\/figcaption><\/figure>\n<p>Located on the border of France and Switzerland and nestled snugly in the Italian Alps, <a href=\"http:\/\/www.regione.vda.it\/\">Valle d\u2019Aosta<\/a> has been slow to change over the last few thousand years. The first inhabitants were most likely the Celts, whose language is still prevalent in local dialects. Romans later ruled, the nearby French occupied for a period followed by rule of the House of Savoy and before the Italian Republic finally claimed the territory. Presently, Valle d\u2019Aosta is the smallest and least populous region with official languages of both French and Italian and its dialect, architecture, history, and culture still greatly reflect influences of former ruling civilizations.<\/p>\n<h2>What You Should See There<\/h2>\n<p>As home to some of the highest peaks in Europe, it comes as no surprise that Valle d\u2019Aosta is a skier\u2019s dream. The ski areas of Courmayeur and Breuil-Cervinia (at the base of the Matterhorn) attract winter sports enthusiasts in the winter, hikers in the summer, and offer a gamut of dining and recreation options for their guests. For those who are not necessarily outdoors inclined, the region captivates visitors with stunning architecture strewn along the Roman and medieval road systems \u2013 especially in the capital city of Aosta itself, once a Roman colony \u2013 as well as with sacred art tucked into hidden corners of the region, lively festivals, and the famous <i>Valdostani<\/i> castles, such as F\u00e9nis, Issogne e Verr\u00e8s.<\/p>\n<h2>What You Should Eat There<b><\/b><\/h2>\n<figure id=\"attachment_21082\" aria-describedby=\"caption-attachment-21082\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/selectitaly.com\/blog\/wp-content\/uploads\/2014\/03\/fontina_val_daosta-_oro-e1393619754658.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-21082 \" src=\"https:\/\/selectitaly.com\/blog\/wp-content\/uploads\/2014\/03\/fontina_val_daosta-_oro-e1393619754658.jpg\" alt=\"fontina_val_d'aosta _oro\" width=\"600\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-21082\" class=\"wp-caption-text\">Fontina is a semi-soft cheese made from cow&#8217;s milk<\/figcaption><\/figure>\n<p>Val d\u2019Aosta cuisine is truly a mountain one, heavily featuring dishes based on the local <i><a href=\"http:\/\/www.fontina-dop.it\/home_gb.html\">fontina<\/a> <\/i>cheese, whether laced in starches such as polenta, melted to perfection <i>fonduta<\/i> (fondue), or stuffed into or sprinkled onto local meats and vegetables. Classic dishes include <i>costoletta alla valdostana<\/i>, veal chopped stuffed with <i>fontina<\/i> cheese, <i>carbonada, <\/i>a traditional beef stew, or <i>zuppa di valpelline<\/i>, stew made from fresh cabbage, rye bread, <i>fontina<\/i> cheese, and ham. The humble cuisine is paired with one-of-a-kind wines that are both figuratively and literally stellar (the vineyards are some of the highest in Italy), and whose bright acidity matches perfectly with the fat-heavy regional specialties.<\/p>\n<h2>Bring Val d\u2019Aosta to Your Table<\/h2>\n<figure id=\"attachment_21085\" aria-describedby=\"caption-attachment-21085\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/selectitaly.com\/blog\/wp-content\/uploads\/2014\/03\/costolette-con-syrah-e1393620348109.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-21085 \" src=\"https:\/\/selectitaly.com\/blog\/wp-content\/uploads\/2014\/03\/costolette-con-syrah-e1393620348109.jpg\" alt=\"costolette syrah\" width=\"600\" height=\"412\" \/><\/a><figcaption id=\"caption-attachment-21085\" class=\"wp-caption-text\"><em>Costolette alla valdostana<\/em>\u00a0with Syrah<\/figcaption><\/figure>\n<p>In order to recreate Valle d\u2019Aosta\u2019s glistening slopes and cultural richness through a <i>valdostana<\/i> meal at our own kitchen table, we turned to our friends and partners at <a href=\"http:\/\/www.eataly.com\/\">Eataly<\/a>, America\u2019s premier source of authentic Italian food and fellow Italy expert. Eataly\u2019s food superstars pointed to two quintessential products: cheese and <a href=\"http:\/\/www.eataly.com\/us_en\/classes-and-events\/new-york\/nyc-drink-better-learn-better\">wine<\/a> \u2013 Fontina Oro DOP and Les Cr\u00eates Syrah Valle d\u2019Aosta DOC Coteau la Tour, to be exact. Inspired by the harmony of the creamy cheese with the acidic wine (think bold Syrah from CA or Australia to minus the heat that often weighs the it down), our Food and Wine Specialist Martina decided to try these out with a meal centered on the <i>fontina<\/i> \u2013 <i>Costoletta alla Valdostana<\/i> <i>(fontina<\/i>-stuffed veal chop) over <i>fontina<\/i>-infused polenta. Here\u2019s how it went.<\/p>\n<figure id=\"attachment_21086\" aria-describedby=\"caption-attachment-21086\" style=\"width: 529px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/selectitaly.com\/blog\/wp-content\/uploads\/2014\/03\/martina-cooking-costolette.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-21086 \" src=\"https:\/\/selectitaly.com\/blog\/wp-content\/uploads\/2014\/03\/martina-cooking-costolette.jpg\" alt=\"martina cooking costolette\" width=\"529\" height=\"495\" srcset=\"https:\/\/selectitaly.com\/blog\/wp-content\/uploads\/2014\/03\/martina-cooking-costolette.jpg 529w, https:\/\/selectitaly.com\/blog\/wp-content\/uploads\/2014\/03\/martina-cooking-costolette-300x280.jpg 300w\" sizes=\"auto, (max-width: 529px) 100vw, 529px\" \/><\/a><figcaption id=\"caption-attachment-21086\" class=\"wp-caption-text\">Martina cooking <em>costolette<\/em><\/figcaption><\/figure>\n<p>\u201cI picked up the cheese, wine, veal chop (bone-in is my favorite) and polenta at Chicago\u2019s Eataly on a Friday night, which also happened to be Valentine\u2019s Day. I hadn\u2019t yet told my Sicilian fianc\u00e9 about the plan for a mountainous meal, but when he saw the Eataly bag, which also included the joy-inducing Prosciutto di Parma, let\u2019s just say he wasn\u2019t upset. The meal itself took about an hour to make. The <i>real <\/i>Italian polenta begs for a slow, 45-minute simmer, so we put that on to cook first, adding about a half a cup of grated <i>fontina <\/i>cheese at the very end. While Marco stirred the polenta, I worked on the <i>costolette<\/i> (English only speakers can use <a href=\"http:\/\/italianfood.about.com\/od\/beefbracioleetc\/r\/blr0789.htm\">this<\/a> recipe, I used <a href=\"http:\/\/ricette.giallozafferano.it\/Costolette-alla-Valdostana.html\">this<\/a> Italian language recipe from Giallo Zafferano), stuffing the chops with <i>fontina <\/i>before covering them in breadcrumbs and saut\u00e9ing them on the stovetop in butter (about 7-8 minutes per side). The end result? The best Valentine\u2019s Day dinner we\u2019ve ever had. The creamy <i>fontina<\/i>, melted in the polenta and oozing out of the veal chop married perfectly with the dark fruits and spice of the Syrah, a full-bodied wine that still managed to express an extraordinary elegance due to the cold weather climate in which it grows. This Italy lover and Eataly devotee is ready for round 2 \u2013 with Les Cr\u00eates Fumin and <i><a href=\"https:\/\/twitter.com\/lescreteswinery\/status\/436510720113385473\/photo\/1\">carbonade<\/a><\/i>, perhaps?\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Select Italy and Eataly invite you to an exclusive journey through the diverse Italian regions. The first of the 20 steps to becoming an Italian foodie is a stay in Valle D&#8217;Aosta!<\/p>\n","protected":false},"author":7,"featured_media":31122,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[427,315],"tags":[1927,1331,1889,615,1033,945,263,621,1870,1458,1352,1898,275,1062],"class_list":["post-20953","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-wine","category-hidden-gems","tag-20-steps","tag-alps","tag-blog-series","tag-cheese","tag-cuisine","tag-eataly","tag-food","tag-history","tag-italian-food-and-wine","tag-regional-cuisine","tag-regional-italian-food","tag-val-daosta","tag-wine","tag-winery"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>20 Steps to Becoming an Italian Foodie: Valle d\u2019Aosta - It&#039;s All About Italy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/selectitaly.com\/blog\/hidden-gems\/20-steps-becoming-italian-foodie-valle-daosta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"20 Steps to Becoming an Italian Foodie: Valle d\u2019Aosta - It&#039;s All About Italy\" \/>\n<meta property=\"og:description\" content=\"Select Italy and Eataly invite you to an exclusive journey through the diverse Italian regions. 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