Capriolo alla valdostana: venison stewed in red wine with vegetables, herbs, grappa, cream.
Carbonade: salt-cured beef cooked with onions and red wine in a rich stew.
Minestra di castagne e riso: thick soup of rice cooked in milk with chestnuts.
Polenta alla rascard: cornmeal cooked, cooled and sliced, then baked with layers of Fontina and a ragout of beef and sausage.
Risotto alla valdostana: Fontina, toma, Parmigiano Reggiano and butter make this one of the creamiest of rice dishes.
Seupa de gri: barley soup with potatoes, onions, seasonal vegetables, salt pork.
