This is the most mountainous region of Italy, dominated by Alpine peaks, glaciers, valley streams, pine forests and high pasturelands, and accessed by the tunnels at the historic passes of Monte Bianco and Gran San Bernardo. The capital, Aosta, recognizes both Italian and French as its native tongues, and offers visitors such sights as the 11 th century Romanesque Cathedral, Sant’Orso Church and the perfectly preserved forts of the Aosta Valley.
Cities: Aosta is the capital of the region, which is ruled by a special statute, where the Italian and the French languages are officially recognized.
Taste of: Fontina, a semi-soft, dense and smooth cheese made from whole milk found region-wide Renette apples and Martin Sec pears Chestnuts from the Lillianes municipality Tegole almond cookies from Aosta Beefsteak alla valdostana is a breaded veal cutlet which is fried then topped with fontina cheese and ham and reheated in the oven on a slice of polenta
Tempting Wine & Spirits: Valle d’Aosta Müller Thurgau (DOC); white, Valle d’Aosta Torrette Superiore (DOC); red Chambave Passito; (DOC) dessert wine, Genepy des Alpes grappa-