The food in Aosta could be described as typical mountain food. The food features quite heavy dishes with butter and cream used more frequently than olive oil.
Fish and seafood In certain areas crayfish from the rivers and freshwater fish like trout are available, but because of its location traditional dishes are based mainly on meat.
Meat, game and poultry Meat is very popular. In Aosta deer, hare and wild mountain goat are especially sought after. Veal is also widely available.
Sausages and ham Jambon de Bosses is a gorgeous air-dried ham made in the Alpine highlands. Lardo di Arnad is also a terrific product made of air-dried lard with added rosemary.
Cheese Toma de Gressoney is the best-known cheese from Aosta. It is made in the Alps and has a long maturing potential. The cheese is made from milk obtained from cows which graze on the green clad mountainside.
Fontina is another well-known cheese from Aosta, but it is also made in the neighbouring Piedmont region towards the south.
Sweets Mountain honey from Aosta is often used in local deserts and combined with the many berries growing wild in the region. Butter biscuits are also widely available.
Wine and vineyards Aosta has some of the highest located vineyards in Europe. Many lesser-known grape varieties are grown here, but some of the great French grapes are also widespread in the region.
