Typical dish of Aosta
Valdostana-style crêpes
Valdostana-style crêpes are thin golden pancakes, rolled around a creamy filling of melted Fontina and cooked ham, then baked in the oven until they form a lightly crisp and fragrant surface. When cut open, they reveal a soft, stretchy center where the rich milkiness of Fontina meets the delicate texture of the crêpe batter. The flavor is enveloping and buttery, typical of Alpine cuisine. They are especially enjoyed as a warm first course in the traditional trattorias of Aosta.
Season: Autunno-Inverno€10–16
Why it matters
This dish perfectly represents the gastronomic soul of the Aosta Valley: a few local ingredients, rich and hearty, designed to face the mountain climate. The presence of Fontina DOP, the region’s iconic cheese, makes Valdostana-style crêpes an emblem of Aosta’s cuisine and its historic trattorias.
Origin story
Valdostana-style crêpes were born from the meeting of the French crêpe tradition and the Alpine cuisine of the Aosta Valley, historically influenced by neighboring Savoy. Over time the recipe took root in homes and restaurants throughout the valley thanks to the use of local Fontina, which melts perfectly in the oven. Today it is one of the most representative first courses of the region’s cuisine.
Typical ingredients
crespelleFontina DOPprosciutto cottoburrolatte
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