Italian region
Aosta Valley
Quick answer
The Aosta Valley is Italy's smallest region, an Alpine valley famous for Fontina cheese, polenta and rich mountain soups.
Bordering France and Switzerland, Valdostan cooking is butter-and-cheese Alpine food: fonduta made with Fontina, polenta concia, and bread-and-cabbage soups baked under cheese.
Cured meats include lardo di Arnad, cured in chestnut-wood vats with herbs, and the air-dried motzetta.
- Capital
- Aosta
- Signature dishes
- Fonduta, polenta concia, zuppa alla valpellinentze
- Cheeses & cured meats
- Fontina, lardo di Arnad
- Wines
- Petite Arvine, Torrette
Related
More italian food by region
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Quick answer
What is the best way to reheat sausage and peppers?
Reheat sausage and peppers in a covered skillet over medium-low heat for 6 to 8 minutes with a splash of water or stock. The oven at 325°F takes 15 to 20 minutes covered with foil. Leftovers keep 4 days in the fridge and 3 months frozen.