festa del lardo Arnad - Valle d'Aosta - slow food - lardo di Arnad

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The salt and herbs road

Tasting workshops
in partnership with Valle d’Aosta Slow food

“We'll present the workshops at the lard festival as a game and guided tasting in order to discover little known and unexpected treats. We'll speak about wine, food in unusual combinations, we'll give our opinions and ask guests to do the same. And in the meantime we'll eat. There will be a festival atmosphere.
Convivial as you journalists say...” This was how, from Rinaldo Bertolin's idea, the Tasting Workshop of the Arnad Lard Festival started. A small, attractively decorated area where gastronomic experts follow you in the tasting of wines, products and traditional dishes. .

Thursday 25 August at 8,00pm

Bacon fat with chestnut honey and black bread Pork salami preserved with fat compared to aged pork salami Arnad potatoes seasoned with wild thyme and cotechino pork sausage Dish proposed by Chef Fabio Barbaglini Restaurant: “La Cassolette” of Mont Blanc Hotel Village - La Salle (Ao) Cheese tasting with beer produced in the Valle d’Aosta Chestnut and honey ice cream Arnad-style coffee Kiumiel	WINES: Cuvée d’Emile (Petit Rouge) - VINI RARI di Giulio Moriondo Chardonnay - BOEN Picotentro - KIUVA Arnad-Montjovet - BOEN

Friday 26 August at 7.00pm

Comparison of bacon fat from three producers

Mixed deli meats (pork, beef, wild boar and boudin sausage)

Htalet: pastry roll with pork offal, Machaby chestnuts and Alpine butter

Dish proposed by Chef Paolo Bertholier

Aquolinae School of Culinary Arts (AO)

Tasting of goat cheeses

Chestnut and honey ice cream

Arnad-style coffee

Kiumiel

WINES:

Torrette superieur - CAVE ONZE COMMUNES
Pinot Gris - KIUVA
Pinot Noir - BOEN
Arnad-Montjovet Superieur - KIUVA

Friday 26 August at 9.30pm

Bacon fat with chestnut honey and black bread Pork salami preserved with fat compared to aged pork salami Polenta soup with potato salami paste offered in two versions Dish proposed by Chef Paolo Bertholier Aquolinae School of Culinary Arts (AO) Tasting of cheeses with honey Tort with whipped cream Kiumiel Herb tea	WINES: Fumin - L’ATOUEYO Petit Arvine - BOEN Picotendro - KIUVA Carpe Diem - BOEN

Saturday 27 August at 7,00pm

Bacon fat with black walnut bread, beef salami made from Valdostana breed cattle Motzetta (dried meat) from Valdostana breed cattle and Tseur Achétaye (pickled beef) with walnut oil Dish proposed by Chef Gabriele Ferron Restaurant: “Pila Vecia Antica” Isola della Scala (VR) Tasting of goat cheeses “Al Troillet” soft Italian ice cream Arnad-style coffee Nocino (walnut liqueur)	WINES: Vini della Mosella (GERMANIA) - CERVIM Chardonnay - KIUVA Arnad-Montjovet - BOEN Picotendro - KIUVA

Saturday 27 August at 9,30pm

Comparison of bacon fat from three producers Arnad potatoes and Tueten pâté fondue Dish proposed by Chef Gabriele Ferron Restaurant: “Pila Vecia Antica” Isola della Scala (VR) Tasting of cheeses with honey Chestnut and honey ice cream Kiumiel Herb tea	WINES: Vini della Mosella (GERMANIA) - CERVIM Petit Arvine - BOEN Picotendro - KIUVA Carpe Diem - BOEN

Participation fee : 17,00 €

Fee for Slow food members : 14,00 €

FOR BOOKINGS

Ylenia 349.4230430 - info@festalardo.it

Accommodation and eating out

•	Agriturismo (1)
•	Bars (7)
•	Bed & breakfast (2)
•	Guest rooms (1)
•	Discos (1)
•	Hotels (1)
•	Snacks (1)
•	Inns (1)
•	Piano bars (1)
•	Pizzerias (1)
•	Pubs (1)
•	Restaurants (6)
•	Trattorias (2)

Food and typical products

•	Delicatessens (4)
•	Grappa (1)
•	Wholesale and retail drinks (1)
•	Butcher’s and delicatessens (1)
•	Baker’s (2)
•	Typical products (3)
•	Lard production and sales (3)
•	Wine production and sales (2)
•	Milk, cheese and dairy products production (1)
•	Cold meats (1)
•	Newsagent’s, tobacconist’s, lottery (1)

Féhta dou Lar - Associazione lo Doil - P.IVA: 00656270071
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