Main

Agnolotti

Agnolotti (pronounced [aɲɲoˈlɔtti]; piedmontese: agnolòt [aɲʊˈlɔt]) is a type of pasta typical of the piedmont region of italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. agnolotti is the plural form of the italian word agnolotto. according to a legend, the origin of the name may come from a cook called angiolino, or "angelot", an individual from montferrat who is said to be the inventor of the recipe. agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.

Side, Snack, Appetizer

Bagna càuda

Bagna càuda (piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip", "hot gravy") is a hot dish made from garlic and anchovies, originating in piedmont, italy, during the 16th century. the dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it.

Drink

Blanc de Morgex et de La Salle

Prié blanc is a white italian wine grape variety that is grown almost exclusively in the valle d'aosta doc of northwest italy. the valle d'aosta varietal wine blanc de morgex et de la salle is made from prié blanc grapes. ampelographers consider prié blanc one of the oldest grape varieties in the valle d'aosta. through a complex pedigree it appears to have some genetic relationship with most every other grape variety in the region. recent dna analysis has connected the grape to the spanish wine grapes of lairén in andalusia and albillo in ribera del duero and province of ávila, but it is not yet known if the grape originated in spain and traveled to italy or the inverse.

Dessert, Sweet

Blancmange

Blancmange (, from french: blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert popular throughout europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or irish moss (a source of carrageenan), and often flavoured with almonds. it is usually set in a mould and served cold. although traditionally white (hence the name, in english literally "white eating"), blancmanges are frequently given alternative colours. some similar desserts are french chef marie-antoine carême's bavarian cream, italian panna cotta, the middle eastern muhallebi, chinese annin tofu, hawai'ian haupia and puerto rican tembleque. the historical blancmange originated at some time during the middle ages and usually consisted of capon or chicken, milk or almond milk, rice, and sugar and was considered to be ideal for the sick. tavuk göğsü is a sweet contemporary turkish pudding made with shredded chicken, similar to the medieval european dish.

Dessert, Sweet

Bonet

Pudding or custard made with chocolate and amaretti cookies, and topped with rum-flavored caramel sauce and amaretti

Side, Snack, Appetizer

Boudin

Boudin (french pronunciation: ​[budɛ̃]) are various kinds of sausage in french, luxembourgish, belgian, swiss, québécois, acadian, aostan, louisiana creole, and cajun cuisine.

Main

Brasato

Braised beef (roast beef), for example, with wine and vegetables, may also use veal, pork

Drink

Caffè alla Valdostana

Coffee with grappa or génépi (herbal liqueur), sugar, lemon zest, and spices, for example, cinnamon, cloves, juniper berry, traditionally served in a coppa dell’amicizia (friendship cup)

Main

Capriolo alla valdostana

Stewed venison and vegetables in a cream and grappa sauce

Main

Carbonada

Beef stewed with red or white wine, commonly served with polenta

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Main

Cotoletta alla valdostana

Breaded veal chops or cutlets stuffed with fontina cheese

Main

Crespelle

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Main

Fonduta

Fondue using fontina cheese, though other cheeses and ingredients are also used

Side, Snack, Appetizer

Fontina

Fontina (french: fontine) is a cow's milk cheese, first produced in italy. over time, production of fontina has spread worldwide, including the united states, denmark, sweden, quebec, france and argentina.

Side, Snack, Appetizer

Formaggio di sera

Drink

Génépi

Génépi or génépy (french: [ʒenepi]) or genepì (in italian) is a traditional herbal liqueur or aperitif popularized in the alpine regions of europe. genepi also refers to alpine plants of the genus artemisia (commonly called wormwood) that provide the liqueur's flavor and color, and the french savoy region adjacent to the aosta valley, where the artemisia genepi plants grow and where the beverage is commonly produced. génépi liqueur is related to absinthe in that its namesake botanicals are of the genus artemisia, but like chartreuse, it is a liqueur (contains sugar) and traditionally taken neat. like many european herbal liqueurs, especially those used as digestifs, the flavor of génépi can be an acquired taste. it is less sweet than many digestifs, and the flavor imparted by the herbs is reminiscent of chamomile or feverfew. it is naturally light olive to pale gold in color. cheaper versions may be made bright green through the addition of food coloring. because génépi is produced by steeping the aromatic flowering tops of select artemisia sp. in a strong, clear alcohol such as vodka or pure grain alcohol, it cannot be considered equivalent to spirits traditionally produced by re-distilling botanicals in alcohol, such as absinthe and gin.

Side, Snack, Appetizer

Gnocchi

Gnocchi ( n(y)ok-ee, us also n(y)oh-kee, n(y)aw-, italian: [ˈɲɔkki]; singular gnocco) are a varied family of dumpling in italian cuisine. they are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. variations of the dish exist, where individuals often supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. base ingredients may be substituted with alternatives - sweet potatoes for potatoes or rice flour for wheat flour, as examples. such variations are often considered to be non-traditional.the dough for gnocchi is most often rolled out before it is cut into small pieces about the size of a wine cork or smaller. the dumplings may be pressed with textured object, such as a fork or a cheese grater to make ridges or cut into little lumps. professional tools do exist for this purpose, known as a gnocchi board or a cavarola board. gnocchi are usually eaten as a first course, but they can also be served as a contorno (side dish) to some main courses.gnocchi vary in recipe and name across different regions. for example, lombard and tuscan malfatti (literally poorly made) are made with ricotta, flour and spinach, as well as the addition of various other herbs if required. tuscan gnudi distinctively contains less flour; but some varieties are flour-based, like the campanian strangulaprievete, the apulian cavatelli, the sardinian malloreddus, and so on. gnocchi are commonly cooked on their own in salted boiling water and then dressed with various sauces. but certain kinds are made of cooked polenta or semolina, which is spread out to dry, layered with cheese and butter, and baked.gnocchi are eaten as a first course (primo piatto) as an alternative to soups (minestre) or pasta. common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces. gnocchi may be home-made, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. most gnocchi are boiled in water and then served with a sauce. small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon.

Main

Gnocchi alla bava

Potato gnocchi topped with a creamy cheese sauce made with grana padano, toma, and/or fontina cheeses

Main

Gnocchi alla romana

Gnocchi alla romana are a typical dish of roman cuisine. they are prepared with gnocchi made of semolina, whole milk, butter and parmesan cheese, seasoned with a sauce and pepper. they are baked in the oven after being sprinkled with parmesan cheese, and are traditionally topped with meatballs, tomato sauce and parmesan cheese. gluten-free gnocchi alla romana are made by replacing semolina with cornmeal. the dish is also present in the piedmontese culinary tradition due to the presence of butter, which is a common ingredient in northern italy.

Breakfast

Gnocco fritto

The gnocco fritto (italian pronunciation: [ˈɲɔkko ˈfritto]) or crescentina (pronounced [kreʃʃenˈtiːna]) is a bread in italian cuisine from the emilia region of italy, prepared using flour, water and lard as primary ingredients. cracklings are sometimes used in its preparation as well. in emilia-romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and salumi. when it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it. versions prepared with milk are softer than those prepared with water. it may be served either as an appetizer or as a main dish. despite the name by which in italy it is often referred to as a kind of gnocchi, it is technically not.

Side, Snack, Appetizer

Gnocco fritto

The gnocco fritto (italian pronunciation: [ˈɲɔkko ˈfritto]) or crescentina (pronounced [kreʃʃenˈtiːna]) is a bread in italian cuisine from the emilia region of italy, prepared using flour, water and lard as primary ingredients. cracklings are sometimes used in its preparation as well. in emilia-romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and salumi. when it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it. versions prepared with milk are softer than those prepared with water. it may be served either as an appetizer or as a main dish. despite the name by which in italy it is often referred to as a kind of gnocchi, it is technically not.

Drink

Grappa

Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 us proof). grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. it was originally made to prevent waste by using these leftovers. a similar drink, known as acquavite d'uva, is made by distilling whole must. grappa is now a protected name in the european union. to be called grappa, the following criteria must be met: produced in italy, or in the italian part of switzerland, or in san marino produced from pomace fermentation and distillation must occur on the pomace—no added watercriterion 2 rules out the direct fermentation of pure grape juice, which is the method used to produce brandy. criterion 3 has two important implications. first, the distillation must occur on solids. thus, it is carried out not with a direct flame but with a bain-marie or steam distillation; otherwise, the pomace may burn. second, the woody parts of the grapes (the stems and seeds) are co-fermented with the sugar-rich juice; this produces a very small amount of methanol, which is much more toxic than ethanol. unlike in the similar process of making red wine, in grappa the methanol must be carefully removed during distillation. that is why there is an italian law requiring winemakers to sell their pomace to grappa makers; this is a measure that was taken against moonshine operations, which are now very rare in italy. use of the word grappa for product distilled in the united states is still allowed and falls under the class definition of brandy further classified type as pomace, specifically grappa or grappa brandy.in italy, grappa is primarily served as a digestive or after-dinner drink. its main purpose is to aid in the digestion of heavy meals. grappa may also be added to espresso coffee to create a caffè corretto, meaning "corrected" coffee. another variation of this is the ammazzacaffè ("coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass. in veneto, there is resentin ("little rinser"): after finishing a cup of espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled, and drunk down in one sip. among the notable producers of grappa are jacopo poli, nardini, and nonino. these grappas are produced in significant quantities and are exported; there are also many small local or regional grappas. most grappa is clear, indicating it is an unaged distillate, though some may retain very faint pigments from their original fruit pomace. lately, aged grappas have become more common, and these take on a yellow or red-brown hue from the barrels in which they are stored. grappa is also well known in uruguay and argentina, due to the significant italian immigration in those countries. it is served as in italy, after the main meals. in uruguay, a local version called grappamiel has also been created, which sees honey added to the traditional grappa. it is widely served and mostly drunk in winter because it "warms" the throat.

Side, Snack, Appetizer

Honey

Honey is a sweet, viscous food substance made by honey bees and some other bees. bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by regurgitation, enzymatic activity, and water evaporation. honey bees store honey in wax structures called honeycombs, whereas stingless bees store honey in pots made of wax and resin. the variety of honey produced by honey bees (the genus apis) is the best-known, due to its worldwide commercial production and human consumption. honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping or apiculture (meliponiculture in the case of stingless bees). honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as sucrose (table sugar). fifteen millilitres (1 us tablespoon) of honey provides around 190 kilojoules (46 kilocalories) of food energy. it has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years. honey use and production have a long and varied history as an ancient activity. several cave paintings in cuevas de la araña in spain depict humans foraging for honey at least 8,000 years ago. large-scale meliponiculture has been practiced by the mayans since pre-columbian times.

Side, Snack, Appetizer

Insalata di riso

Cold rice salad, rice mixed with tuna, diced ham or prosciutto, provolone cheese, hard boiled eggs, anchovies, giardiniera, olives, gherkins, onions, artichoke hearts, peas, capers, roasted peppers, basil, olive oil and vinegar, lemon juice

Dessert, Sweet

Mecoulin

Sweet raisin bread, the progenitor of panettone

Side, Snack, Appetizer

Mecoulin

Sweet raisin bread, the progenitor of panettone

Side, Snack, Appetizer

Miele di castagno

Chestnut honey

Main

Minestra di castagne

Chestnut soup, may be made with cream (minestra di castagne e latte), rice (minestra di riso e castagne), dried chestnuts, several variations

Side, Snack, Appetizer

Mocetta

Motsetta or motzetta (pron. francoprovençal ipa: [mɔtseta] – in written italian also mocetta) is a cold cut traditionally consumed in the western alps. motsetta is recognised as a p.a.t. product by the italian republic. motsetta is produced throughout the aosta valley as well as the northern part of piedmont (namely in canavese, valsesia and val d'ossola). the cold cut derives from lean cuts of meat, mainly muscle or thigh. the meat can be bovine, or sheep, goat, pork or game, among the latter the chamois and ibex are particularly appreciated.

Dessert, Sweet

Montebianco

A mont blanc (or mont-blanc aux marrons, in italian, monte bianco) is a dessert of sweetened chestnut purée in the form of vermicelli, topped with whipped cream. it was created in nineteenth-century piedmont, in italy. the name comes from mont blanc, as the dish resembles a snow-capped mountain.

Main

Pasta alla Valdostana

Pasta baked with fontina cheese, prosciutto, mushrooms and a cream sauce

Side, Snack, Appetizer

Polenta

Polenta (, italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. the dish comes from italy. it may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. the variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. polenta is a staple of northern italian, swiss and balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the central italian one, e.g. tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. in romania and moldova, this dish is known as mămăligă.

Side, Snack, Appetizer

Polenta concia

Polenta with butter and fontina cheese

Main

Polenta concia

Polenta with butter and fontina cheese

Main

Polenta con funghi

Polenta with mushroom ragu, some recipes grill the polenta

Main

Pollo alla Valdostana

Breaded chicken cutlets with prosciutto and fontina cheese, served with a white wine sauce

Main

Risotto alla Valdostana

Creamy rice dish with fontina cheese, butter, wine

Side, Snack, Appetizer

Rye bread

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

Main

Seupa de gri

Barley soup with pork, vegetables and potatoes

Main

Socca

Aosta socca is a layered casserole with beef, sliced potatoes and shredded savoy cabbage, note: socca is also the name of chickpea crepes/pancakes

Dessert, Sweet

Tegole valdostane

Thin, curved, tile-shaped wafer cookies made with almond flour and hazelnut flour

Side, Snack, Appetizer

Teteun

Cured and thinly sliced cow udder, serve with fruit jams

Side, Snack, Appetizer

Toma

Toma is a soft or semi-hard italian cow's milk cheese, noted for its excellent melting qualities. it is made primarily in the aosta valley (it is one of the region's specialties) and piedmont regions of northwestern italy. toma varies with region and locale of production, and is closely related to the french tomme. the toma piemontese variety from piedmont has protected designation of origin status under eu legislation, while the toma di gressoney or tomme de gressoney (french), produced in the gressoney valley, is officially recognized as a prodotto agroalimentare tradizionale and is included in the ark of taste catalogue of heritage foods. toma is not very common in central and south italy, with basilicata as the only main producer. the toma lucana is also recognized as a pat.it can have a fat content of 45%–52%.

Dessert, Sweet

Torcetti

Ring- or ribbon-shaped cookies

Main

Torta salata

Savory pie with vegetables, meat, cheese

Main

Trota alla Valdostana

Trout fillet with vegetables, garlic, lemon juice, raisins

Side, Snack, Appetizer

Valle d’Aosta Lard d’Arnad

Cured pieces of fatty meat (fat back) cut from pork shoulder from duroc, landrace and italian large white pigs, the curing is done in wooden containers, from aosta valley, italy

Side, Snack, Appetizer

Vallée d'Aoste Fromadzo

Semi-hard cheese made from cow's milk and goat's milk, from valle d'aosta, italy

Side, Snack, Appetizer

Vallée d'Aoste Jambon de Bosses

Raw and cured pig legs from duroc italiana, landrace and large white pigs reared in aosta valley, italy

Dessert, Sweet

Zabaione

Zabaione (italian pronunciation: [dzabaˈjoːne]) or zabaglione (uk: , us: , italian: [dzabaʎˈʎoːne]) is an italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually moscato d'asti or marsala wine). some versions of the recipe incorporate spirits such as cognac. the dessert version is a light custard, whipped to incorporate a large amount of air. since the 1960s, in restaurants in areas of the united states with large italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc. in a champagne coupe. in france, it is called sabayon, while its italian name is zabaione or zabaglione (or zabajone, an archaic spelling). the dessert is popular in argentina and uruguay, where it is known as sambayón (from the piedmontese sambajon) and is a popular ice cream flavour. in colombia, the name is sabajón. in venezuela there is also a related egg-based dessert drink called ponche crema. this is consumed almost exclusively at christmastime.

Main

Zuppa valdostana

Savoy cabbage casserole, made with beef broth, fontina cheese and sliced bread

Main

Zuppa valpellinese

Thick soup made with black bread (rye bread), savoy cabbage and fontina cheese