Typical dish of Aosta
Valdostana-style cutlet
Golden and crisp on the outside, the Valdostana-style cutlet hides a melting heart of Fontina and prosciutto. The veal, breaded and slowly fried in butter, develops a crunchy crust that contrasts with the soft, flavorful interior. When cut, it releases rich, milky aromas typical of Alpine cuisine. It is a hearty and comforting main course, perfect for a trattoria dinner after a day in the mountains of the Aosta Valley.
Season: Tutto l'anno€14–22
Why it matters
The Valdostana-style cutlet represents the meeting of Alpine tradition and local home-style cooking. The presence of Fontina, the region’s iconic cheese, ties the dish directly to the territory and its dairy economy. In the trattorias of Aosta, it is one of the most recognizable and beloved main courses.
Origin story
The recipe emerged as an Alpine reinterpretation of the breaded cutlet common across the Austro-Italian area. In the Aosta Valley it was enriched with local Fontina and prosciutto, becoming a more substantial dish suited to the mountain climate. Over time it has become a staple on the menus of Valdostan trattorias.
Typical ingredients
vitelloFontina valdostanaprosciutto cottoburrouovapangrattato
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