Aosta Valley


Italy is a country of a hundred kitchens and a thousand recipes, a country of which gastronomic traditions present a great variety of traditions coming from historical experience symbol of the particularism and of the political and cultural divisions never completely overcome. The social-political-cultural reality of Italy has also made therefore, Italian cooking very rich and diversified, so much so that there does not exist even today, at the dawn of the Third Millennium, a national cooking.
The diversity is very noticeable in the boundary zones where the cultural influence of the nearby countries affects strikingly on the gastronomy of the territory that often - such as in the case of the Valle d'Aosta - may be divided in its interior in various zones with their own characteristics due to the diverse altitudes of the land and to the consequent different agricultural productions and food traditions. The mighty pyramid of Cervino, the mass of Monte Rosa and the group of the Monte Bianco make up the major part of the territory of Valle d'Aosta which has a very high altitude, and great length superior to that of all other Italian regions, with a strong consequence on the climate, vegetation, countryside, on the life and activities of the men and so the cultural and culinary traditions are marked by the geographical reality (the alpine chain for a long time inaccessible, has isolated for centuries the Valle, determining the development of a cooking based nearly exclusively on local products) and historical events of the population of the Valle d'Aosta who made contact with the Swiss as well as the French population.