Via Francigena. The Road to Rome

Valle d'Aosta

Fontina (DOP)

A DOP cheese whose origin dates back to the mid-1200s. It is made exclusively in Valle d’Aosta, with full cream diary milk from native Valle d’Aosta cows. It is a soft, semi-cooked, full-fat cheese with a flattened cylindrical shape and a sweet flavour whose intensity depends on its aging, which takes place in caves carved into the rock.

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Micóoula (PAT )

A sweet rye and wheat bread with chestnuts, walnuts, dried figs and raisins. In patois (the Franco-Provençal dialect of Valle d’Aosta) it means “smaller and special bread”.

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Pan ner (PAT)

A tasty wheat and rye bread with a brown crust. Traditionally produced once a year in the ovens of the Valle d’Aosta villages and dried on special racks (ratelë). Hardened like a biscuit, it was broken with the appropriate copapan and eaten in broth or soups.

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Vallée d’Aoste Torrette (DOC)

The Torrette production area is the largest among the local DOCs. It is a harmonious, dry, full-bodied red wine, (12°-13°), suited to all courses. Ideal with meat, roasts and game, but also with local meats and matured cheeses.

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