Valle DAosta

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Valle DAosta
Coat of Arms, Valle DAosta

• By Alana Bianchin-Phillips

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About Valle DAosta

• Valle DAosta is an Italian provenance. It sits
  in a completely mountainous area, which is
  surrounded by France which is to the west,
  Switzerland which is to the north and Piedmont
  which is to the east and the south.
• Valle DAosta is the smallest region in Italy.

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What is Produced here?

• Produced in Valle DAosta is the famous Fontina
  Cheese. The two most important elements of this
  cuisine are bread and soup, which often contains
  bread.
• The local bread, Pane Nero which is black bread
  is made from rye.
• Pasta is not traditional from here but other
  foods like polenta and rice are more traditional.

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Geography

• Valle DAosta is surrounded by lots of mountains
  as it is on the border of Italy, France and
  Switzerland which is very mountainous.
• It is the least popular region in Italy
• It holds some of Europes tallest Mountains and
  a huge national park.
• Some mountains are Monte Rosa, Matterhorn, Monte
  Gran Paradiso and Monte Bianco (Monte Blanc)
  which is Europes tallest Mountain.

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Festivals Celebrated

• Some Festivals that are celebrated in this region
  are
• Aosta- fair of saint Orso in August.
• La Salle-Traditional Folk Festival in March.
• Valpeline- Seupa Frieda food Festival in June.
• Fenis- Sheperd and white wine Festival in
  September.

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Fondue with Cheese and Truffles

• Description servings 6 calories highcategory
  secondcost mediumdifficulty
  mediumpreparation time 150
•  
• Ingredients Fontina Valdostana cheese  400
  grMilk  200 grButter  20 grEgg yolks  4White
  truffles  1 
• Preparation Slice or dice the Fontina cheese
  finely. Put them into a bowl with the milk and
  let them steep for 2 hours. Put the butter into a
  stainless steel saucepan and as soon as it has
  melted, add the softened fontina cheese.Go on
  stirring with a wooden spoon until the cheese is
  stringy. You can cook on a very low heat,
  otherwise on bain-marie. Add the yolks, one at a
  time, folding them in slowly until the fondue
  becomes dense and creamy. Slice the truffles
  finely and arrange them on the top of the dish.
  Serve hot.
•  
• The Chef's tips Blanc de Cossan is a dry 10
  aromatic white wine to be served at 18C. with
  your recipe.
•  
• Curiosity The Valdostana Fontina cheese is a very
  tasty genuine cheese to be found in all parts of
  the Valle D'Aosta produced by the local farmers.
  It is used in many dishes in this region.
•  

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The End

• Thanks for watching my presentation
• Hope you enjoyed it.