The Gran Paradiso territory is rich in traditions: oenogastronomy and craftwork are very important. Dishes, wines, typical products and festivities allow to know a people and his customs, to taste meals and observe objects with their history, to discover persons, farmers, producers, to visit countries and valleys out of the usual touristy itineraries.
If you have not yet tried our regional delights, local restaurants and producers will be at your disposal in order to take you to this tasting route.
Fruits, vegetables, meat, charcuterie, cheese, desserts and wines are the principal ingredients for a culinary itinerary to discover Aosta Valley's identity: apples, pears, chestnuts and nuts; potatoes and polenta with carbonada, civet and game; the aged cheeses flavour, the aroma of cheeses with herbs, the fresh cheeses delicacy or the unique pleasure of Fontina. Boudin, saousesse, motsetta and bacon fat are always on our table. For the dessert funs: tegole, torcetti, apple cake or sweet black bread.
To complete the Gran Paradiso typical tastes route, you will also discover Aosta Valley's wines with their characteristics, in according to the different land where grapes are cultivated. Interesting are the autochthonous vineyards: the white berry variety Prié or the red berries plants Petit Rouge, Fumin, Cornalin, Mayolet and Prëmetta, for example.
Also the local craftwork can contribute to know the identity of a people. The need to produce house or working tools originated this activity. Then, the simple necessity of an object became the creation of a product more detailed, with new techniques, with personal and geographic influences. Nowadays, craftsmen's creativity, personality and history are present into every traditional activity: wood sculpture and carving, working of steatite stone, wrought iron and leather, woven raw wool, wickerwork, household objects.