Reply to "Italy's 20 regions, dish by delicious dish"

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19. Valle d'Aosta

Polenta with beef stewed in wine

A metaphorical million miles from a light, Mediterranean diet, food from the Valle d'Aosta region is a mountainous mix of cheese, butter and hearty stews. The staple carb is the cornmeal porridge polenta, traditionally cooked in an iron cauldron.

Paired with beef stewed in wine, a carbonada, it meets the calorific demands of a day on the ski slopes or mountain trails.

10/1/176:21 PM

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19. Valle d'Aosta

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