Aosta Valley
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The smallest region of Italy is located at the north-western end of the peninsula, on the border between France and Switzerland. Aosta Valley is dotted with majestic peaks among which we find the highest peaks of the Alps such as Matterhorn, Monte Rosa, Gran Paradiso and its majesty Mont Blanc which, with its 4810 m., has no rivals in Europe: it is the roof of the old continent.
Jewel of the region is Courmayeur, considered one of the most important ski resorts in the world and cradle of mountaineering, here was born the first school for mountain guides.

In the context of its imposing mountains and magnificent valleys, Gran Paradiso is the first Italian National Park established in 1922 where it is possible to observe animals in their natural environment: chamois, golden eagles, marmots and of course the ibex, symbol of the park.

Historically, Aosta Valley is considered a land of contact and fusion between Italy and France, a feature that reflects on official bilingualism and its status as an autonomous region. The large, modern tunnels of Gran San Bernardo and especially of Mont Blanc, a masterpiece of engineering that leads to French territory, have increased its characteristic as a crossroads between Italy and the rest of Europe.

The structures


The regional cuisine is robust and creative and full of genuine flavors. It is characterized by some typical meat-based specialities such as carbonada, a meat stew maintained in wine, onion and aromas; the mocetta, beef or ibex meat dried and flavored with mountain herbs.

The cured meats are another delicacy to be enjoyed like the very fragrant Arnad's lard, the boudin of Aosta Valley, stuffed with boiled potatoes, lard, spices and the well-known Bosses ham (Jambon de Bosses).

Excellent cheeses including Aosta Valley's Fromadzo and the famous Fontina Dop, the basis of many recipes including fondue, to be preceded or followed, by the typical Valdostana soup, made with cabbage, savoy cabbage, fontina, stale bread of rye.