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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.
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.