• Piedmont - Valle d'Aosta

• National Parks

• Alps - Po River Basin

Also called motzetta, it is a local product of Valle d'Aosta and Canavese area, consisting of preserved meat. It was once made with the boned leg of the alpine ibex; since this ruminant is part of the protected wildlife of Gran Paradiso National Park, chamois (from livestock holdings, often imported) or goat meat are nowadays used.

The Producers
		Tarro Genta Giuseppe	Locana (TO)
		Paola e Livia Giovannini	Noasca (TO)
		Macelleria Venezia	Ronco Canavese (TO)
		Marco Jeantet	Cogne (AO)