Aosta Valley boudin of pork blood, potato, lard and spices, seared and served with boiled potatoes, glazed chestnuts and honey.

Blanc Manger Valdostano is the pale almond milk pudding of the Aosta Valley, a survivor of the medieval French speaking court kitchens of the Alps. Homemade almond milk, cream and gelatin set softly in a mould, with the real difference between gelatin, agar agar and starch explained in full.

Crema di Cogne (Italian Cogne Dark Chocolate Cream) Crema di Cogne is the dessert of one Alpine village, and it is served hot. Dark chocolate, cream, egg yolks, sugar and a spoonful of rum, cooked gently until it thickens, then poured into small cups while still steaming and eaten with a spoon. That detail governs the whole recipe. A cream destined for a cold plate is built to set; this one has to stay fluid and glossy at the temperature it reaches the table, so it is judged