FLAVOURS OF COURMAYEUR

Polenta concia

This dish is made up of thick slices of polenta layered with fontina cheese. Melted butter is drizzled on top for extra indulgence, and the whole thing is then baked for 10 minutes. It can be served as a meal in itself, or as a side with dishes such as carbonada.

Gnocchi alla fonduta

Soft potato gnocchi is cloaked in a thick molten cheese sauce, made using a combination of nutty fontina and sweet and punchy toma. Naturally, butter is also added. You’ll find this dish in plenty of Courmayeur restaurants — try Brasseria La Padella for huge, inexpensive portions and a menu full of other regional classics.

Boudin

Aosta Valley’s signature salami stands out at the charcuterie counter thanks to its flouro-pink colour. Inside, it’s an addictive combination of beetroot, boiled potato, spices, wine and pork fat. Once considered a dish of the poor, today it’s a popular starter, with most families having their own recipe that’s been passed down through the generations.

Seuppa a la vapelenentse

This solid ‘soup’ is made with layers of bread, cabbage broth, fontina and cabbage leaves, all baked in the oven. The dish originated in nearby Valpelline and, like many local specialities, it was originally a cheap meal for farmers. It’s still popular in restaurants today, and even has a weekend-long festival dedicated to it each July.