Parco Nazionale Gran Paradiso

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The Tastes of Gran Paradiso

The alpine valleys in Piedmont and Valle d'Aosta are rich in local products and dishes, the real treasures of these areas that have been handed down over the centuries and you can still taste. In Piedmont, cheese production includes the cow's toma, cold cuts production includes the famous potato salami, and the dessert production, together with the traditional confectionery (torcetti, paste di meliga, giuraije), there are recent products like biscuits and Nivolet cake. In Valle d'Aosta, fontina and fromadzo are PDO cheese, mocetta is a cold cut made with various meat pieces dipped in salt and aromas and subsequently dried and seasoned, while boudin is a horseshoe-shaped salami based on beetroot. Desserts include tegole, butter torcetti, and mecoulin, a raisin bread made in Cogne; wines, although the quality is not so high because of the extreme climatic conditions, include excellent products like Petit Arvin, Premetta, Vin de la Sabla, and the traditional Torrette, Chardonnay, Gamay. The honey production is strong in all the valleys.

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Found 9 Products. Results from no. 1 to no. 9
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Sweets

Mecoulin
It is a delicious bread with raisins. You can find it in Cogne confectioner's shops, prepared according to an ancient tradition.... >>

Sweets

Nivolet Cake
A confectionery specialty born from the gastronomy competition held in Ceresole Reale during the 2003 event "A piedi tra le nuvole". The ingredients are flour, starch, butter, sugar, eggs, and chocolate. However, what makes it so special is genepy, a traditional liquor made with mountain herbs. The decoration, prepared with powdered sugar, represents the head of an alpine ibex, symbol of the Park.... >>

Sweets

Tegole
A classical gluttonous souvenir of Valle d'Aosta, tegole (literally meaning roofing-tiles) are round biscuits made with wheat flour, egg white, hazelnuts, sweet and bitter almonds. Their production in the Vallée confectioner's shops began about seventy years ago, probably according to a French recipe. It has been named after the "wavy" aspect of the biscuits which, after cooking i... >>

Cheese

Fontina PDO
It is one of the most famous Italian cheese, PDO since 1995. It was produced and is still produced with the raw milk of the pie rouge cow breed which, during the summer, graze in the high-mountain pastures scented with flowers and aromatic essences.... >>

Honey

Honey
Local honey produced in the Park territory is the result of the generous alpine flora, including the Rhododendron, from which the homonymous honey is obtained. However, besides the Rhododendron we should also mention the alpine mixed flowers, the chestnut tree, and the lime trees of the valley bottom. Together with honey, it is also important to mention the great contribution given by bees and oth... >>

Cold Cuts

PAT

Boudin
A classical product of Valle d'Aosta traditional cuisine (the name is read according to the French pronunciation, budèn). It is a sausage which was originally made by mixing the pig's blood with boiled potatoes, turnips or red beetroots, lard, salt, pepper, garlic, cinnamon, nutmeg, sage, rosemary, and juniper berries.... >>

Cold Cuts

PAT

Mocetta
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.... >>

Cold Cuts

Potato Salami
A local product of Canavese and Biellese areas, it was one of the most classical devices to increase the food at the disposal of the families living in the countryside. Traditionally it was prepared the day in which the pig was killed and it still maintains its seasonality: it is produced between October and March, before the potatoes start to ferment.... >>

Wine

DOC

Valle d'Aosta or Vallée d'Aoste Doc
Despite of the unfavorable climatic and soil conditions (it is enough to say that in Valle d’Aosta there is the highest vineyard of Europe: Blanc de Morgex et de La Salle, between 800 and 1,200 meters, at the foot of Mt. Blanc glaciers) here excellent wines are produced, even if in limited quantities.... >>