Apples Renetta (traditional apple), Golden delicious (the "pearl of the table") and red delicious (red and sugary).
Martin sec pear Small and regular, with a rusty skin, whitish, grainy, aromatic and fragrant, it is usually preserved in syrup or cooked in wine.
Chestnuts Typically autumn fruit, it is a primary ingredient for many specialties of Aosta valley cuisine. Small but high in quality.
Cured meats
Motsetta Traditionally made of chamois meat, nowadays it is also a dried pork cured meat served in thin slices.
Boudin Potato or beetroot salami, prepared with the addition of pork or veal blood, spices, red wine and lard.
Teteun Salted beef chest, pressed and boiled. It is served cold with a green sauce prepared with parsley, garlic and oil.
Arnad lard Pork lard with herbs and spices.
Bosses raw ham Aromatized with alpine herbs.
Cheese
Fontina cheese Fat and tasty cheese from cow milk, aged minimum 3 months.
Gressoney toma cheese Tasty cheese, whose production, exclusively in summer mountain pastures, is of no more than 1500 wheels per year.
Reblec cheese Fresh cow-milk cheese with an intense smell of fresh milk, it is also good as a dessert, topped with sugar, cinnamon or blueberries.
Seras cheese Cheese born in 13th century, made with the cow-milk serum remained from the production of fontina or toma cheese. Eaten fresh or smoked.
Dishes
Fondue Melted fontina cheese served with bread croutons and polenta.
Polenta Prepared with corn flour, water and a pinch of salt, it is served with melted butter, warm milk, stewed meat, mushrooms, or fondue.
Cutlets, valdostana style Veal cutlets with a cooked ham and fontina cheese hearth, breaded and fried in seed oil.
Risotto, valdostana style Prepared with fontina cheese, milk and egg yolks.
Sweets
Tegole Thin flat round hazelnut biscuits, whose shape and name recalls the slate tiles typically used to cover the roofs.
Mont Blanc Soft delicate sweet prepared with chestnuts, cocoa powder, rum and whipped cream.
Grolla (coffee, valdostana style) Hot coffee mixed with lemon or orange zest and schnapps (sometimes even cinnamon), served in the characteristic "grolla", artistically carved in a single piece of wood.
Cogne cream Fresh but rich dessert, prepared with heavy cream, eggs, dark chocolate and rum, which melt into the mouth leaving a wonderful mountain flavour. It is enjoyed with tegole biscuits.
Aosta ciambelline Small crunchy donut-shaped biscuits, usually eaten at the end of a meal soaked in wine or spirit.
Strubene Swivel-shaped sweet pancakes prepared with flour, eggs, milk, sugar, butter and aromatized with a glass of grappa.