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Aosta
Valle d'Aosta
Alpine pasta, mountain soul.
Cheese-laden, butter-rich, born of cold air and cowbells.
"Pasta as warmth. Fontina melts into every plate."
What this region tastes like
A flavor portrait of Valle d'Aosta.
Rich90%
Earthy80%
Coastal10%
Herbaceous40%
Spicy10%
Rustic90%
Signature pasta dishes
Born here. Perfected here.
RichCheesyAlpine
Fontina Gnocchi
Gnocchi alla Valdostana
Pillowy gnocchi baked in molten Fontina with a whisper of nutmeg.
Medium 55 min
View recipe 
Cured porkElegantAlpine
Tagliolini al Lardo d'Arnad
Tagliolini al Lardo
Thin egg ribbons crowned with translucent slices of cured lardo and rosemary.
Medium 45 min
View recipe 
StuffedComfortingMountain
Ravioli di Patate Valdostani
Ravioli di Patate
Potato-filled ravioli dressed in brown butter, sage and Fontina shavings.
Hard 1 h 30
View recipe Signature ingredients
- Fontina DOPThe cheese of the mountains — nutty, melting, honest.
- Mountain butterGrass-fed, golden, almost sweet.
Pasta shapes born here
- GnocchiSoft potato pillows that drink butter.
Wine pairings
- Petite ArvineCrisp alpine white with citrus and salt.Pairs with: Fonduta, gnocchi.
Chef Rigatoni says
A note from the kitchen
"Bake until the cheese turns gold — then wait one minute more."