Typical dish of Aosta
Enriched polenta
Polenta concia arrives steaming, golden, and deliciously stretchy, served in rustic bowls or straight from the cauldron. The corn polenta welcomes generous amounts of Fontina from the Aosta Valley, which melts slowly, while melted butter envelops everything with the aroma of milk and alpine pastures. The result is creamy, rich, and deeply comforting, with intense dairy notes and a velvety texture. It is the quintessential hot dish after a day in the alpine cold.
Season: Autunno-Inverno€10–16
Why it matters
In Aosta, polenta concia represents the most authentic mountain cooking, born to nourish and warm alpine communities. It is a symbol of the pastoral culture of the Aosta Valley and of the importance of Fontina, the region’s defining cheese. In traditional restaurants it is one of the dishes that best tells the story of the conviviality and simplicity of the alpine table.
Origin story
Polenta has been present in the Western Alps for centuries, but in the Aosta Valley it evolved into “concia” thanks to the addition of Fontina and alpine butter. This enrichment originated in mountain huts and high-altitude pastures, where dairy products were abundant and readily available. Over time the dish became a classic of the taverns and restaurants of Aosta, while maintaining its rustic identity.
Typical ingredients
farina di maisFontina DOP valdostanaburrosale
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