Gnocchi alla Fontina Valdostana (Italian Potato Gnocchi with Fontina) Valle d'Aosta is the smallest region in Italy and has the least farmland. What it has instead is altitude, cold, and pasture that works only a few months a year, and out of that it built a cuisine of cheese, butter, rye and cured meat. Gnocchi alla Fontina Valdostana is its plainest expression: potato, flour and one great cheese, from a kitchen where dinner had to be hot, filling and made from what was alre

Favò di Ozein is a hearty Aosta Valley soup of broad beans, pasta, Fontina, black bread, pancetta and sausage, rooted in the mountain village of Ozein.

Risotto alla Fontina Valdostana (Italian Aosta Valley Fontina Risotto) Risotto alla Fontina Valdostana is what happens when the rice technique of the Po valley meets the cheese of the highest inhabited valleys in Italy. Very few ingredients, each doing visible work: Carnaroli for the starch and the bite, a quiet stock in the background, cold butter for the gloss, and Fontina Valdostana DOP folded in away from the flame. The cheese is the difficult part and also the point. Fon