Local specialties
Valdostans are known for their artisanship, examples of which are exhibited in museums throughout the region. They have used their expertise with wood to carve choir stalls, animals, and even shoes. In Lillianes there is an exhibit of traditional costumes at the Cooperativa Trousseau Ancien that includes wooden clogs made by local craftsmen. The small town of Cogne is famous for its lacemaking, which was probably brought from France in the 16th century. However, the lace acquired a Valdostan flavor when the local women developed their own designs inspired by the region's landscapes and animals. These traditional patterns are still passed down from mother to daughter. Another important part of Val d'Aosta's heritage is the thick,
multi-colored fabric called drap. The weaving of this sheep's wool is done by both men and women, and is used to upholster heavy wooden furniture.

Valdostan cuisine focuses on just the types of comfort food you would expect: stews, meat and the local cheese, fontina. In Val d'Aosta, polenta is more common than pasta, and one of the most popular dishes is polenta with melted fontina. Other regional specialties include the hearty valpellinentze (a rich cabbage, beef and bread soup with fontina), carbonade con polenta (a thick soup made with beef or chamois) and mocetta (dried beef). There are also fish dishes, especially in Aosta where one of the specialties is trenette con sugo di trota (noodles with trout sauce).
Val d'Aosta is different from the rest of Italy in many ways, from language to food to cultural traditions. In a country that varies so much from region to region (as well as within each one) the uniqueness of Val d'Aosta is a big part of its charm.

email this article printer friendly