Valle d'Aosta Martin Sec pears

Product type: Natural product
Region of origin: Valle d'Aosta
Price: Low


The Martin Sec Valle d'Aosta pear, is a natural product from the italian traditional agricolture. It is a small, rough skin and grainy rust-colored pulp pear, typical of the Valle d'Aosta region. Its peculiarity is to be a very little juicy pear, but, at the same time, very aromatic and with a fragrant aroma.

This fruit of the italian agricultural tradition is mainly consumed in syrup; if cooked in wine, it turns red as its skin and conquers a particular softness that makes this pear really unique. However, it is recommended to spend at least 20-30 days from its collection if you just want to taste it raw. It's marketing in the Valle d'Aosta region is mostly entrusted to the Cofruits, the agricultural cooperative of Saint-Pierre, that has launched a line of products based on the Martin Sec pear, such as jams and juices. Very particular is also the Martin Sec pear based liquor, widely used especially during summer for its fresh taste and available from local producers.

Brossa butter - Valle d'Aosta typical butter

Product type:  Fat

Region of origin: Valle d'Aosta

Price: Low

In Valle d'Aosta region you can find several kind of butter, all considered typical product. One of these is the Brossa butter. The Brossa is a fatty substance obtained by acidifyng the whey residuating from the production of the cheese, that can also be enjoyed au naturel. Let stand for a whole day, the brossa is collected and processed with a little water to obtain grains of butter. At the end of the production process, the pats of butter are placed in traditional prints and then wrapped. This excellent butter has a pale yellow color with aroma and flavour enhanced by enveloping sweet and aromatic reminiscent of the milk and hay. His texture is firm and compact to the refrigerator temperature. The Brossa butter is great to be served on the hot polenta. It is also used in the preparation of fried as well as to complete sauces and to whisk risotto. In addition to Brossa one, in Valle d'Aosta are produced various other tipes of butter. There are also the beuro (obtained by autocrop), the beuro de crama (with the add of cream), the beuro colò (melted butter) and the centrifugated butter of whey.

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