A short menu of Alpine flavours: cheese, bread, cured meats and a few sweet names to look for.
Start with these names
- Fontina DOP: the region’s signature cheese. Taste a small piece before trying it melted.
- Fonduta valdostana: Fontina, milk, butter and egg yolks made into a rich, smooth cheese dish.
- Seupa à la Vapelenentse: Valpelline’s baked bread-and-Fontina dish with cabbage-flavoured stock.
- Polenta concia: a warming preparation with cheese and butter; ask which version is on the menu.
- Jambon de Bosses DOP: a dry-cured ham connected with Saint-Rhémy-en-Bosses.
- Lard d’Arnad DOP: a local cured pork-fat speciality, often offered as part of an antipasto.
- Pan ner: the region’s rye-based dark bread.
- Tegole and crema di Cogne: thin nut biscuits and a chocolate-rich spoon dessert; order a small finish.
Build a meal you will enjoy
Choose one main curiosity, rather than several cheese dishes in a row. Ask what is made locally, what is in season and whether portions are intended for sharing. A traditional name describes a style, not the ingredients of every kitchen.
Keep exploring
Read further
Aosta Valley tourism: food and wine · Fontina DOP Consortium: the cheese · Aosta Valley tourism: rye bread and tegole · Aosta Valley tourism: Great St Bernard and Valpelline
Sources checked on 16 October 2026. Check current access, opening times and transport for your date.