RECIPES FROM AOSTA VALLEY
Favò, the main dish of Ozein
Dip the fava beans in plenty of boiling salted water; after 3-4 minutes add the ditalini and cook, stirring occasionally. While the pasta is cooking,
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Fontina DOP is the basis of many typical Aosta Valley recipes It is the ingredient of tradition, which finds its maximum expression in Fondue , whose origins most likely date back to the times of the Savoy. Fondue is a dish based on Fontina DOP, milk, butter and egg yolks and is served on a traditional stove, thanks to which the mixture is kept warm and retains its creamy consistency. Whether paired with polenta or meat , with vegetables, as in Valpelinense soup , Fontina DOP, in Valle D’Aosta, is the ingredient that enriches many preparations that have become one of the classics of Italian cuisine.
Dip the fava beans in plenty of boiling salted water; after 3-4 minutes add the ditalini and cook, stirring occasionally. While the pasta is cooking,
Pour 1.5 litres of water into a thick-bottomed saucepan or copper pot, add a level spoonful of coarse salt and bring to the boil. Sprinkle
Clean the Savoy cabbage by removing the damaged outer leaves and the tougher central part and cut it into slices about 1.5 cm thick. Bring
Remove the rind from the Fontina, cut it into thin slices, put it in an oven pan and cover it with milk. Put it in
Cut the slices of meat in the sense of thickness creating a pocket or have them cut by the butcher, then beat them lightly with
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