Staying at a hotel for typical product tastings in Aosta means having the opportunity to discover the essence of the area through its culinary tradition.
DUCA D’AOSTA Modern Retrò Hotel is the right choice for guests wishing to fully immerse themselves in the culture of the region and discover every aspect of it through typical products and dishes that have shaped the history of the area.
This 4-star hotel features the exclusive Pâtisserie d'Europe, an elegant corner dedicated to taste, ideal for discovering every aspect of the local culinary tradition.
Hotel for typical product tastings in central Aosta
What DUCA D’AOSTA Modern Retrò Hotel offers is an original and unique experience, a journey through time and through the flavours of the valley.
From ancient Alpine hut recipes to tastings curated down to the smallest detail, tradition meets contemporary elegance.
The tasting experience naturally focuses on the cheeses of the Aosta Valley:
- Fontina DOP: the undisputed symbol of the area, made with whole raw milk from Valdostana breed cows. Perfect in fondue valdostana and polenta concia;
- Vallée d’Aoste Fromadzo DOP: a semi-hard cheese with a rustic flavour, less fatty than Fontina and with a history dating back to the Middle Ages;
- Bleu d’Aoste: a blue cheese with a strong, intense and slightly spicy flavour.
Alongside the cheeses, guests can discover excellent cured meats:
- Vallée d’Aoste Lard d’Arnad DOP: lard aged in ancient oak or chestnut wooden containers. It has a delicately strong flavour and a texture that melts in the mouth;
- Vallée d’Aoste Jambon de Bosses DOP: a prized raw ham aged at an altitude of 1,600 metres on the slopes of the Great St Bernard Pass. Aromatic and pungent;
- Teteun: a niche cured meat made from salted bovine udder with sage, bay leaf, rosemary and spices.
4-star hotel for typical product tastings in Aosta
A culinary experience in the Aosta Valley cannot exclude some of its traditional dishes:
- Scupa à la Vapelenentse: a rustic soup made with stale white bread, cabbage, meat broth and Fontina DOP, then baked in the oven;
- Valdostana-style cutlets: classic veal slices filled with cooked ham and Fontina, breaded and fried in clarified butter;
- Chamois civet: a game stew marinated for a long time in red wine with herbs and spices, then slowly cooked until extremely tender.
Some local after-meal specialities are also not to be missed:
- Tegole valdostane: thin and crunchy wafers made with hazelnuts and almonds;
- Caffè alla valdostana: a mix of hot coffee, local grappa, genepy, sugar and orange peel;
- Génépy: a digestive liqueur obtained from the maceration of Alpine artemisia.
Stay at a hotel for typical product tastings in Aosta.
Discover DUCA D’AOSTA Modern Retrò Hotel.
BOOK NOW
