Enfer d'Arvier - Italian red DOC wine

Product type: Wine (red)

Region of production: Valle d'Aosta (Arvier)

DOC: Decree 30/07/1985
Grapes used: Petit Rouge local grape (min 85%); other red grapes (max. 15%)

Price: Medium 

The "Enfer d'Arvier" is a red wine produced in Valle d'Aosta with the DOP mark. This typical red wine takes its name from terraces planted with vines, which are very hot in summer season, under the blazing sun, hence the nickname "enfer" (= hell). It is obtained predominantly from a local grape, the Petit Rouge, possibly with the addition of other red varieties, which can not exceed the 15% of the total. 

The color of the wine is ruby red, tending to the garnet with age. The aroma is delicate with a characteristic bouquet of wild roses and violets. The Enfer d'Arvier gives off to the nose delicate feelings of coffee accompanied by notes of chocolate and vanilla. The taste is dry, velvety, full bodied, pleasantly bitter.

Ideal with red meats, roasts and game, matches well with typical soups and cheeses or coupled with egg noodles with duck sauce.

This unique wine has to be drunk "chambré", that is uncorking the bottle a few hours before pouring, which operation will be conducted at a temperature of 20-22° C.

"Olio di noce" - Walnuts virgin oil from Valle d'Aosta

Product type: Oil

Region of origin: Valle d'Aosta

Category: Valle d'Aosta traditional product

Price: Medium-low 

Due to the lack of trees, is tradition in the Valle d'Aosta region the homemade production of walnuts oil, now recognized as traditional Valle d'Aosta product. This special oil is produced with high quality local walnuts, using a process that, though it is based on modern equipment, it still contemplates the use of the wooden presses than once. The oil is obtained from the cold pressing of selected low acidity nuts. The shells are broken by hand using a hammer on a stone base. The kernels are ground in stone and pressed to extract oil, which is then filtered and bottled. Walnuts oil is a very delicate flavoured oil, with a little taste of walnuts, so it's excellent to use raw in salades and other dishes that do not require cooking, such as tartare or carpaccio. The taste is very sweet, but the walnuts aroma is very intense. Walnuts oil is also healing properties rich since it contains a lot of Omega 3, fatty acids beneficial for our health. It is also particularly rich in Vitamin E, which fights cell aging. The oil must be stored at room temperature, away from light and consumed as soon as possible, cause it loses its properties and freshness over time. A curiosity: it takes 3 tons of nuts to get a liter of this precious nectar.
Watch a video about the walnuts oil production HERE

Jambon de Bosses DOP - Italian typical ham

Product type: Meat

Region of origin: Valle d'Aosta

DOP/IGP: Reg. CE n.1263/96
Price: Medium-high

The Vallée d'Aoste Jambon de Bosse DOP is a spiced ham produced at 1600 mt above the sea level in the town of Saint-Rhémy-en-Bosses, situated in Gran San Bernardo Valley in the Valle d'Aosta region, on the border with Switzerland. In the production of the Jambon de Bosses can be used only swine breed thights from farms located in the regions of Valle d'Aosta, Piedmont, Lombardy, Veneto and Emilia Romagna. The pork leg, carefully chosen from high quality beef, is dry salted with the add of natural flavors: pepper, sage, rosemary, garlic, juniper, thyme and bay leaves. Any type of additive, including saltpeter, is expressly prohibited by the rules relating to the protection of DOC mark. After the salting process, the leg is massaged to facilitate the escape of the serum and the blood. Then the leg is washed and dried and the exposed surfaces are covered with coarsely ground pepper to prevent oxidation. Finally the ham is repened. 

Its unique fragrance, delicate and aromatic, its typical spicy taste, its slow and strict production and maturation process, allowed it to obtain, in July 1996 the DOP mark. The Jambon de Bosses best expresses its own nuances if served in very thin slices (preferably hand-cut) and accompained with brown bread, or with butter, honey and walnuts. However, the ideal opportunity to taste this delicacy is the yearly festival held in Saint Rhémy on the second Sunday of July.To come and taste this delicacy in Italy, visit our partner website here.

The génépy - Traditional digestive Valle d'Aosta liquor

Product type: Liquor

Region of origin: Valle d'Aosta

Price: Medium

The region of Valle d'Aosta is well known for alpine herbs that flourish at high altitudes, used in the production of many local products. But some of these herbs are also known for their therapeutic properties, including Artemisia Glacialis and Artemisia Weber. These herbs are the basic components of the génépy (or also genepì), the famous Valle d'Aosta liquor, known for its digestive properties and for the characteristic aromatic bitter taste. This precious "elixir" is obtained by macerating in alcohol for several days the best part of dried herbs, carefully selected. In some cases the plants are not immersed directly in water but it is used the suspension procedure on special grills. The whole is then laced in airtight containers that make the alcohol, by evaporating, extract only the plants aromatic compounds and not the coloring ones. After the suspension, is added the sugar to the water solution. Using this method the final product is colorless. For this reason, in order to ensure the typical yellowish green color, in this case are also added dyes. The genepy is also used in combination with chocolate in the realization of a great chocolate genepy manifactured by a local company and called "Chocopy", or even in the packaging of delicious truffles filled with the liquor.

Fromadzo DOP - Traditional italian DOP cheese

Product type: Cheese
Region of production: Valle d'Aosta
DOP: 1/07/1996
Price: Medium-low 

This italian DOP cheese is produced with cow's milk derived from herds located in Valle d'Aosta, obtained in accordance with specified requirements relating to the production standards from wich the diet of the cows, that must be predominantly of local fresh grass or hay. It can also be flavored with juniper barries, caraway seeds or fennel. The Fromadzo cheese has acquired the DOP certification in 1996. The logo represents a stylized cow, which color changes depending on the type of product: green for low-fat, natural for the medium fat, blue if is added goat milk, pink if the milk is pasteurized, yellow if the milk is flavoured with herbs or spices. As for external appearence, the crust of Fromadzo is consistant, the color is yellow tending to gray with possibile reddish tones. The paste is compact with small and medium holes. The taste is slightly sweet if fresh, slightly salted if and sometimes with a hint of chili if seasoned. The Fromadzo cheese is excellent accompained with pumpernickel bread if consumed fresh, or grated to enhace the taste of soups and pasta if seasoned. It goes nicely with local red wines.

Blanc de Morgex et de La Salle - Italian DOC wine

Product type: Wine (white)

Region of production: Valle d'Aosta (Morgex and La Salle)

DOC: Decree 30/07/1985 
Grapes used: Prié Blanc, local grape

Price: Medium

This unique italian wine is produced in the region of Valle d'Aosta, in the high Valdigne area, exclusively in the towns of La Salle and Morgex. It is obtained from the local grape Prié Blanc, which has the particularity of being ungrafted, that is not grafted onto american vine. Normally, indeed, grapes are grafted onto american ones to avoid the attack of a particular pest, the phylloxera, to which conversely the roots of american grape resist. However, this is not necessary in the case of Prié Blanc, since it is grown only between 900 and 1200 meters, thing that made it virtually immune to the parasite attack. The colour of this wine is straw with green reflections. The bouquet is fine and delicate, fruity with mountain herbs and freshly cut hay hint. The taste is dry, very delicate with fruity notes. It has an alcohol content ranging from 11° to 15,5°.

Suitable as an aperitif, it goes well with delicate appetizers, fish dish or also with white meat. Excellent with soft cheeses, it should be served at 8°- 10° C. The Blanc de Morgex is also used in the production of a great world champion grappa, and of a typical brandy. If you want to taste this wonderful wine you can also come in the town of Morgex. In the month of July, in fact, the town hosts the famous festival of the trout and Blanc the Morgex. See a video of the event HERE and book your hotel with Leibtour.com.

A curiosity: try the wine with tomato and basil pizza...

Motzetta - Traditional italian meat

Product type: Meat
Region of origin: Valle d'Aosta
Price: Medium-high

The "motzetta" (or "mocetta") is produced in the Valle d'Aosta region. It is basically a dried meat of cattle, chamois, deer or wild boar. It was born from the ancient need to store long the meat for the winter needs of the family. Made with low-fat whole cuts, is left to macerate with mountain herbs, salt, spices and other natural flavors for about twenty days, completely covered by brine and pressed by a weight. The final stage of this process is the seasoning, which lasts from one to three months. The motzetta is considered a treat, perfect as a starter. It does not need any dressing, because its taste, infused with local flavor, is already complete by itself. You can serve it thinly sliced accompanied with toasted and buttered slices of typical rye bread.

Lardo d'Arnad DOP - Traditional Valle d'Aosta meat

Product type: Meat

Region of origin: Valle d'Aosta - City of Arnad

DOP: Reg. CE n.1263/96  - Production is limited to the city of Arnad in Valle d'Aosta

Price: Medium

This lard is the only european one with the DOP mark. It is obtained from the pig fat, cut into pieces of at least 3 cm and placed in brine with herbs gathered in the area. The pigs, to respect the DOP mark, must have been reared only in some specific regions (Valle d'Aosta, Piedmont, Veneto, Lombardy, Emilia Romagna). In the production of the lard have to be observed two fundamental characteristics: the feeding of pigs, which excludes feedstuffs in favor of chestnuts and vegetables, and the seasoning of the lard thereof, for which are used local flavors and spices (garlic, rosemary, bay leaves, cinnamon, nutmeg, yarrow, juniper, cloves, sage). Everything stay closed under brine to mature for at least three months, inside traditional containers called "doils". Sometimes is preferred the long seasoning, in which case the brine is replaced with white wine. The final taste should be delicate, but well perfumed by the spices used.

The Arnad lard is always eaten sliced thinly, placed on toasts and warm slices of polenta so that, when it melts, it gives off its sweet and gently aromatic smell. But the very traditional recipe made with the lard is the "Bacon du diable", whereby it is eaten on a slice of rye bread, toasted in a pan with garlic and spread with honey (or alternatively with "motsetta", another typical salami of the area).
To enjoy this unique meat, it is necessary to participate to the dedicated festival, which is organized in August in the city of Arnad. To take advantage of the occasion and visit Italy, click here to book your trip with our reference site www.leibtour.com

Salignon cheese - Valle d'Aosta product

Product type: Cheese

Region of origin: Valle d'Aosta - Gressoney valley

The "salignon" (also known as "salignoun") is a kind of ricotta cheese produced in the Valle d'Aosta region and precisely in the Gressoney valley. It is a very italian culinary rarity:  it's really difficult to find on market because is an homemade cheese almost exclusively consumed by the same people who produce it. 

Essentially it is a ricotta cheese mixed with salt, oil, vinegar, paprika, pepper (hence the characteristic pink color), juniper, fennel, cumin and similar herbs and dried flowers. Once you have the dough, it is passed through a sieve and then is reduced to about 300 grams each ball, hung inside the chimney to be dried and then stored. In some cases the cheese is produced without the smoke to be consumed fresh. The result of this process is a very hot cheese, good to eat with polenta, vegetables and sandwiches.