Valle D’Aosta in the northwest of the country has a cold Alpine climate and thus dishes up some seriously comforting cuisine. The best butter, milk and cheeses such as Fontina are from here alongside cured meats and lardo, alpine herbs and vegetables, walnuts, chestnuts and superb apples and pears. The wines are all from very high altitude (to 1,000 metres) and difficult conditions for ripeness. Whites are led by Moscato Bianco and reds by Nebbiolo. A notable speciality is distilling and the production of great fruit infused spirits.
This collection is empty.