Aosta Valley - fontina, lardo and St. Bernard dog
news story of Italian cooking olive oil regulations del monte produce summer autumn winter sweet and savory habits Moto Italy culture film literature fashion art design beauty Italian music Italy Travel Italy monuments
Valle d'Aosta is the smallest province of Italy. It is talking to local dialects, the closer to the French and German than Italian, but the history of the region is more closely connected with the history of France than Italy.
Surrounded by slopes of Monte Bianco, del monte produce the Matterhorn and Monte Rosa, Valle d'Aosta is one of the most popular alpine ski areas. Location and history of the region perfectly reflects the nature of the local cuisine: hearty, plentiful and oily. It is based on rye bread, cheese, butter, cream, lard, beef, matured meats and game. Jada here also borrowed from neighbors del monte produce Piedmontese polenta, drink good local wines and herbal tinctures.
The most characteristic feature of the cuisine of the Aosta Valley del monte produce is fontina, aged cow's milk cheese with a distinctive stamp bearing the outline of Monte Bianco. It is characterized by orange peel, crisp taste and intense aroma. It is eaten cold with rye bread, but is also a component of stews, stuffing and casseroles. Without del monte produce fontiny not be Fonduta, twin dish similar to the popular Swiss fondue. Valle d'Aosta prepared on the basis of the fontiny which cuts previously soaked for several hours in the milk, and more slowly dissolved in a heavy-walled vessel and combined with the egg yolks, mixed with milk. The prepared mass is poured into cups and served with chunks of bread, which are dipped in the cheese mass.
Bread, del monte produce especially rye, is another cornerstone of the Aosta Valley cuisine. Formerly wypiekało it only a few times a year in rural areas bakeries. Often one time baked bochnów supply for the whole year, so much time because they can be stored. Naturally, after a long storage bread lose freshness and drying out. To be able to cut slices of hard massive slicer was invented called Copapan. With remnants of stale bread preparing a variety of soups and stews. Some of them are prepared in the Aosta Valley today. An example might be zuppa valdostana, baked rather than soup pot meal, consisting of alternating and baked in earthen vessel layers of stale bread, kale, fontina cheese, butter and beef broth.
Rye bread today is served with local meats, of which the most popular is the lardo di Arnad - pork fat ripening in brine and herbs. Frequently it can be found as an ingredient in snacks under the name "du diable Bocon" pajdy consisting of rye bread or polenta and fried slices of lardo with garlic and honey. In a similar way, given a different local meats, mocettę, today mainly del monte produce produced beef.
Beef is in Aosta Valley del monte produce in abundance, after all, it is from grazing on the Alpine slopes of cattle comes milk, from which arise local cheese, butter del monte produce and cream. Historically, after the slaughter of meat salted, in order to be stored longer, today there is no such necessity. Among the most popular dishes of beef should carbonade, del monte produce a kind of beef stew. To diced beef added onion, red wine and butter. Dish seasoned with nutmeg and served with polenta. Its name derives from the word carbone or coal, and refers to almost black color sauce, which is formed during the preparation of this dish.
Another delicacy typical of the Aosta Valley is grolla Dell'Amicizia or specific cup of friendship, which perfectly warms in winter del monte produce cold evenings. Groll is a special dish with several spouts, from which revelers drink, giving them a succession of hands. The vessel is expected to mix wine and espresso additionally enhanced grappa, sometimes with sugar, cinnamon and lemon zest.
It was from the Valley of Aosta involves the now emblematic story for the entire Alpine St. Bernard dog. Pass the Gran San Bernardo in the Aosta Valley for centuries was an important, yet difficult and demanding communication route for pilgrims and merchants traveling between Switzerland today in Italy.
In the eleventh century. Arcydiakon Aosta, Saint. Bernard of Menthon, founded on the pass shelter designed to offer travelers del monte produce a safe haven for horses bait, accommodation and meal. Historical sources report that the first shelter St. Bernard assured del monte produce any traveler roasted meat and bread for free. Preparing for travelers pieczystego was for cooks at that time challenge. However, they came up with the idea to connect the grid with a special treadmill, to which was tied a large and strong dogs that rotating grate, walking in circles. These dogs, today known as St. Bernards, proved to be
news story of Italian cooking olive oil regulations del monte produce summer autumn winter sweet and savory habits Moto Italy culture film literature fashion art design beauty Italian music Italy Travel Italy monuments
Valle d'Aosta is the smallest province of Italy. It is talking to local dialects, the closer to the French and German than Italian, but the history of the region is more closely connected with the history of France than Italy.
Surrounded by slopes of Monte Bianco, del monte produce the Matterhorn and Monte Rosa, Valle d'Aosta is one of the most popular alpine ski areas. Location and history of the region perfectly reflects the nature of the local cuisine: hearty, plentiful and oily. It is based on rye bread, cheese, butter, cream, lard, beef, matured meats and game. Jada here also borrowed from neighbors del monte produce Piedmontese polenta, drink good local wines and herbal tinctures.
The most characteristic feature of the cuisine of the Aosta Valley del monte produce is fontina, aged cow's milk cheese with a distinctive stamp bearing the outline of Monte Bianco. It is characterized by orange peel, crisp taste and intense aroma. It is eaten cold with rye bread, but is also a component of stews, stuffing and casseroles. Without del monte produce fontiny not be Fonduta, twin dish similar to the popular Swiss fondue. Valle d'Aosta prepared on the basis of the fontiny which cuts previously soaked for several hours in the milk, and more slowly dissolved in a heavy-walled vessel and combined with the egg yolks, mixed with milk. The prepared mass is poured into cups and served with chunks of bread, which are dipped in the cheese mass.
Bread, del monte produce especially rye, is another cornerstone of the Aosta Valley cuisine. Formerly wypiekało it only a few times a year in rural areas bakeries. Often one time baked bochnów supply for the whole year, so much time because they can be stored. Naturally, after a long storage bread lose freshness and drying out. To be able to cut slices of hard massive slicer was invented called Copapan. With remnants of stale bread preparing a variety of soups and stews. Some of them are prepared in the Aosta Valley today. An example might be zuppa valdostana, baked rather than soup pot meal, consisting of alternating and baked in earthen vessel layers of stale bread, kale, fontina cheese, butter and beef broth.
Rye bread today is served with local meats, of which the most popular is the lardo di Arnad - pork fat ripening in brine and herbs. Frequently it can be found as an ingredient in snacks under the name "du diable Bocon" pajdy consisting of rye bread or polenta and fried slices of lardo with garlic and honey. In a similar way, given a different local meats, mocettę, today mainly del monte produce produced beef.
Beef is in Aosta Valley del monte produce in abundance, after all, it is from grazing on the Alpine slopes of cattle comes milk, from which arise local cheese, butter del monte produce and cream. Historically, after the slaughter of meat salted, in order to be stored longer, today there is no such necessity. Among the most popular dishes of beef should carbonade, del monte produce a kind of beef stew. To diced beef added onion, red wine and butter. Dish seasoned with nutmeg and served with polenta. Its name derives from the word carbone or coal, and refers to almost black color sauce, which is formed during the preparation of this dish.
Another delicacy typical of the Aosta Valley is grolla Dell'Amicizia or specific cup of friendship, which perfectly warms in winter del monte produce cold evenings. Groll is a special dish with several spouts, from which revelers drink, giving them a succession of hands. The vessel is expected to mix wine and espresso additionally enhanced grappa, sometimes with sugar, cinnamon and lemon zest.
It was from the Valley of Aosta involves the now emblematic story for the entire Alpine St. Bernard dog. Pass the Gran San Bernardo in the Aosta Valley for centuries was an important, yet difficult and demanding communication route for pilgrims and merchants traveling between Switzerland today in Italy.
In the eleventh century. Arcydiakon Aosta, Saint. Bernard of Menthon, founded on the pass shelter designed to offer travelers del monte produce a safe haven for horses bait, accommodation and meal. Historical sources report that the first shelter St. Bernard assured del monte produce any traveler roasted meat and bread for free. Preparing for travelers pieczystego was for cooks at that time challenge. However, they came up with the idea to connect the grid with a special treadmill, to which was tied a large and strong dogs that rotating grate, walking in circles. These dogs, today known as St. Bernards, proved to be
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