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In page Aosta Valley:
"The cuisine of Aosta Valley is characterized by simplicity and revolves around "robust" ingredients such as potatoes, polenta; cheese and meat; and rye bread. Many of the dishes involve Fontina,[1] a cheese with PDO status, made from cow's milk that originates from the valley. It is found in dishes such as the soup à la vâpeuleunèntse[2] (Valpelline Soup). Other cheeses made in the region are Tomme de Gressoney[3] and Seras. Fromadzo (Valdôtain for cheese) has been produced locally since the 15th century and also has PDO status.[4]
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