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vous êtes ici: Page d'accueil > Typical dishes
Typical dishes
 When with friends, it is our custom to eat a “bocoà” washed down with a good glass of red wine. This typical dish includes salami, potato salami, boiled potatoes, spiced pork sausage and salignon cheese, chestnuts and butter, and cheese.  Arnad lard, produced with a protected designation of origin (PDO), is made by processing just the shoulder of pigs that weigh more than 200 kilograms . It is then left to mature in “doils”, old chestnut wood or oak containers inside which a mixture of salt, water, spices, natural herbs and aromatic mountain herbs is added to the layers of lard.  Salami is prepared by mixing pork with spices and local natural herbs, and it is then made into sausages using thin linked casings and hung to dry. Potato salami is prepared with boiled potatoes, lard cubes, spices, wine and pig's blood. This is also made into sausages and dried like salami.  This is a tasty antipasto that in the old days used to be a main course. The potatoes, which should not be too big, are boiled in their skin in salted water with a little piece of lard added. The ricotta (fresh cheese made with cow's milk) is seasoned with salt and spices. The spiced pork sausage has pig's casing, into which a mixture of pork and beef, as well as the blend of aromatic herbs, natural spices and marsala , is stuffed. This dish is served with hot potatoes.  This is a typical local dish that has been eaten on a daily basis for a great many years due to its high nutritional value. The dried chestnuts are cooked in abundant salted water with a piece of lard added to allow them to become softer. They are then served with fresh butter made with pure mountain cream.  This is the right way to end a typical Arnad lunch. Various types of cheese are produced from cow's or goat's milk or even from a mixture. The different experience and traditions of the producers give it a remarkable diversity of characteristics and tastes. One example is the famous Valle d'Aosta PDO fontina cheese.  Coming from an old peasant tradition, barley soup is made by cooking barley that has been soaked for some hours with mixed fresh vegetables, salt and a little lard. In the old days, this dish was prepared in the summer–autumn period due to the use of fresh vegetables.  Chestnut soup is typical of the Arnad area and is prepared using dried chestnuts, milk, water, salt, lard and butter. This is all cooked at a low heat for several hours. In this way, you get a tasty thick cream that is pleasing to the palate. .  This is an excellent soup belonging to an old peasant tradition that is still eaten a lot today. The soup is made by putting layers of stale bread, boiled cabbage, fontina cheese and flakes of butter in a baking tin. This is then sprinkled with a meat stock. It is cooked in the oven for about twenty minutes.  Polenta concia is one of the best-known typical dishes of the Valle d’Aosta. Polenta concia does not have a set recipe but is basically prepared by melting small cubes of fontina a/o Valle d’Aosta toma cheese into the polenta once it is cooked. This dish is often put in the oven for a few minutes at this stage to help the cheese melt and form a crispy crust.  Small sausages are a mainstay of our cuisine and are made using fresh minced pork together with spices and aromatic herbs put into a natural casing. They are then stewed with tomatoes. This product has a lot of different uses in cookery, whether eaten alone or as an ideal ingredient for sauces, first courses and side dishes.  Salted boiled meat is a suitable dish for large family gatherings and the choice of the cut of meat is very important. You make a vegetable stock, which the meat is cooked in at a low heat. It is eaten with a green sauce, made from finely chopped parsley, garlic and natural herbs.  Rabbit is an everyday dish for Arnad families, since it is a tradition for its inhabitants to raise a few rabbits at home. It is cut into pieces, browned with chopped fresh vegetables, sprinkled with white wine and stewed. This is the most traditional preparation technique but the rabbit can be cooked in a wide variety of ways.  Once, our food depended on what could be grown at any one time. This traditional salad is an example of this. Made using in season vegetables from our market gardens, it is prepared with boiled beans and carrots, and fresh sliced tomatoes. It is then dressed with salt, oil and Arnaud red wine vinegar.  Polenta is made by cooking stone ground corn flour in salted boiling water. This is then cooked in a copper pot for about an hour, stirring it continuously with a wooden spoon. In general, polenta is served at the table on a round wooden board and sliced with a cord.  Our culinary tradition would not be complete without two desserts: one made with chestnuts and the other with corn. Made using top secret recipes handed down through the generations, these cakes are mainly prepared with dried chestnuts and corn, and served with fresh sweetened cream beaten until stiff. |
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Food and typical products
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