Robust dishes that are suited to the cold climes of the mountain, and are the result of a skilled use of strongly-flavoured local ingredients. An ideal menu to be savoured in the long winter evenings in the company of a small group of friends in front of the fire |
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| ANTIPASTO | |
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> Canapés with Arnad Lard
The flavour and soft consistency of this cured meat, typical of the Aosta Valley, can be best savoured by placing slices on warm, crunchy bread. The result is an antipasto that can even be eaten standing up with a glass of wine, ready in just a few minutes | |
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| SECOND COURSE | |
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> Aosta Valley-Style Cutlets
A different way to prepare the classic veal cutlets, as always covered in breadcrumbs but also stuffed with Fontina from the Aosta Valley. For a lighter dish, try substituting the butter with extra virgin olive oil. | |
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| SIDE DISH | |
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> Salad with apples
An extremely fresh salad with delicate flavours such as apple, ideal for accompanying the full-bodied dishes of this menu. For a more decided contrast leave the apple skin on: a slightly acid touch that goes well with the yogurt and mustard sauce. | |
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| DESSERT | |
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> Syrup Martin Pears with Wine
These small pears of an attractive rusty red colour mature in winter. They are rather rare and are almost exclusively grown in the Aosta Valley, in the Saint Vincent area. In the absence of this delicious variety, any other variety of small pear can be used. | |
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