Aosta Valley, Italy's smallest region, is located in the Alps and bordered by France and Switzerland

It is surrounded by some of Europe's highest peaks, including Mont Blanc, which is the highest mountain in Europe.

Italy has Europe's highest number of products to be awarded 'Protected Designation of Origin (DOP) status by the European Union.

The Aosta Valley has four DOP awarded products :

Fontina

Fontina a cow's milk cheese, first produced in Italy, is now made in the USA, Denmark, Sweden, Quebec, France and Argentina.

In Aosta Valley it is made to a centuries old recipe using raw, full-fat milk.

Fromadzo

Valle d'Aosta Fromadzo or Vallée d'Aoste Fromadzo is another Italian cow's milk cheese produced in the Aosta Valley.

Historical documents date its manufacture back to 1480.

Jambon de Bosses

Bosses is a small mountain village and the last Italian village before Switzerland.

Vallée d'Aoste Jambon de Bosses DOP is made from the best Italian swine hams, with mountain herbs and spices are added.

It is aged in straw for at least 12 months and up to 18.

Saint-Rhémy-en-Bosses has its own summer festival with attracts many tourists and food enthusiasts.

Lard d'Arnad

Lard d'Arnad is made from the shoulder and back of the pig, with spices (cloves, nutmeg, juniper and local herbs) along with brine, garlic, bay laurel, rosemary and sage.

All ingredients are arranged in layers in doil, containers made of chestnut, oak or larch wood.

A cube of the lard is a basic ingredient of barley and chestnut soups, and an accompaniment for boiling dried chestnuts.

The Lard Festival attracts thousands of visitors during the last weekend of August every year.

Useful links

​ www.aosta-valley.co.uk