Typical dish of Aosta
Polenta and game
A hearty, comforting dish: steaming polenta, soft and golden, is topped with pieces of game slowly stewed. Venison, wild boar, or roe deer release deep aromas of red wine, mountain herbs, and berries into the sauce. The contrast between the creamy polenta and the rich, flavorful meat creates a satisfying and comforting texture. It is the perfect dish for a warm dinner after a day in the mountains of the Aosta Valley.
Season: Autunno-Inverno€16–24
Why it matters
In Aosta and the surrounding valleys, polenta with game represents the meeting of mountain agriculture and hunting tradition. It is a dish that tells the story of Alpine life: simple ingredients, slow cooking, and a deep connection with the forests that surround the city. In restaurants and mountain huts it is a symbol of conviviality and local identity.
Origin story
For centuries, polenta was the staple food of Alpine communities, while game came from hunting in the forests of the Aosta Valley. The union of these two elements began as a form of sustenance cooking in mountain homes, where meat was braised slowly to tenderize it and deepen its flavor. Over time, this rustic combination became one of the most representative dishes of the local gastronomy.
Typical ingredients
farina di maiscarne di cervo o cinghiale o capriolovino rossoerbe aromatiche di montagnacipolla
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