Travel To Valle d'Aosta

Agriculture is mostly based on vineyards, and the breeding of cows allows a rich production of milk and cheese; What the region is perhaps most famous for are its excellent valleys and mountains which in winter welcome thousands of skiers while in summer provide refuge for those looking for a holiday away from the seaside. In particular the village of Courmayeur is held in high esteem amongst skiers. The region is also famous for its astounding medieval castles, usually built on top of high rocks, 70 of which have, in some form or another, survived the odds of time.

Welcome to the "Travel to Valle d'Aosta" section of the Italy Magazine Website

Here you can find information about travel in Valle d'Aosta, maps of Valle d'Aosta, what weather to expect in Valle d'Aosta, what to see in Valle d'Aosta, and what to do in Valle d'Aosta.

But first of all please read on for a brief introduction to Valle d'Aosta.

Introducing Valle d'Aosta

Valle d’Aosta is the smallest Italian region, and lies on the border of Italy with France and Switzerland. It is mostly mountainous with the highest peaks in Europe (Monte Bianco, Cervino, Monte Rosa, Gran Paradiso). It is also famous for its beautiful green valleys on the sides of the long Dora Baltea river.

Agriculture is mostly based on vineyards, and the breeding of cows allows a rich production of milk and cheese; What the region is perhaps most famous for are its excellent valleys and mountains which in winter welcome thousands of skiers while in summer provide refuge for those looking for a holiday away from the seaside. In particular the village of Courmayeur is held in high esteem amongst skiers. The region is also famous for its astounding medieval castles, usually built on top of high rocks, 70 of which have, in some form or another, survived the odds of time.

Aosta, the regional capital, lies on a plain surrounded by mountains, it is also known as the “Rome of the Alps” for the fine Roman ruins that are still a reminder of the times when the city, was built in honor of Emperor Augustus and called Augusta Praetoria.

The region has a robust cuisine based on cheese and meat, rye bread, potatoes, polenta, risotto and soups. Among the local cheeses the toma, the Robiola and above all Fontina DOP are notable and figure in many a dish, including fondua, made with milk.

Meat specialties of Valle d’Aosta are the beef stew called carbonade and breaded veal cutlets or costolette. Hunting is limited, but game includes partridge, grouse, hare, venison, as well as chamois and ibex.

The region has one DOC denomination that covers a total of 25 different styles of wine, both varietals, such as the Chardonnay or Pinot Noir, and seven geographically designated sub-zones: Arnad-Motjovet, Arvier, Chambave, Donnas, Mergex / La Salle, Nus, and Torrette.

Meals are typically concluded with the passing of the grolla, a pot containing caffé valdostana (coffee with red wine, grappa and lemon peel), which is sipped from numerous spouts.