Val D’Aosta; Small but Significant

Val D’Aosta; it’s mountain cuisine at its best. Influenced from the Swiss and French boundaries, this small region is far from insignificant.

Think rich Polenta’s, moist beef and simple but hearty dining. Each ingredient perfectly cultured to represent the freshest of its kind, with traditional methods such as stonegrinding cornmeal, fresh from the cow Fontina cheeses and crisply baked breads.

All lends a lovely aroma to the landscape of a beautiful region. However, the journey can be rough – So we’ve made it easy for you to enjoy these charms with this month’s regional menu: Val D’Aosta.

Start your experience with a Risotto di castagne – Creamy chestnut risotto – and grace along a plate of homemade free range pork sausage with braised potatoes, and kavalo nero.

Heavenly winter warmers such as a traditional Pera al vin roso – pear baked in red wine, toasted walnut ice-cream is sure to top the journey, and easy you into the winter chill.

This month for the first time, select from an array of regional wines. Arnesis, Barbera, Prunotto and Vietti – There is not better time to explore Piedmont by the bottle.

Still struggling to remove those cosy slippers? Maybe this will help…

2011 Marcarini ‘Roero Arneis’ Arneis Piedmont, Italy 50.0
2010 Barbera d’alba – Fontanabianca Barbera Piedmont, Italy 61.0
2008 Nebbiolo d’Alba ‘Occhetti’ – Prunotto nebbiolo Piedmont, Italy 77.0
2009 Langhe Nebbiolo ‘Perbacco’ – Vietti nebbiolo Piedmont, Italy 95.0