A taste of Italian Alps

Kishore Iyengar

Nestled right under Europe’s highest peak, Monte Bianco or Mont Blanc, picture perfect Courmayeur is a dream alpine destination attracting visitors throughout the year.

In summer, it is a haven for mountaineers, trekkers, bikers and naturalists, who come here to explore the vast reaches of the alpine forests and kayakers and white water rafting enthusiasts taking on the snow-fed water bodies. And in winter, it turns a snow-blanketed wonderland for skiers, snowboarders and cliffhanger daredevils.

This relatively unknown getaway in the Italian Alps appeals with its quaint and cosy Alpine timbervillas and chalet landmarks like Auberge de La Maison and Au Coeur des Neiges, pastures and snow-capped peaks. Both French and Italian are spoken here by the locals in a dialect called Patois — a Francoprovencal language blend.

Food trail

Valdostan cuisine is a unique gastronomic attraction in Courmayeur and the picturesque Valle D’Aosta. One can enjoy specialties like their fabled mellow yellow — tinged fontina cheese, partially cooked and made with cow’s milk, warming soups, polenta, black bread, gnocchi, rice and potatoes, risotto, cheeses and salami.

Exclusively yours

Courmayeur is indeed a gourmand’s haven with dishes you won’t find in other regions of Italy. There is Risotto alla Valdostana, made with fontina, tomatoes, Parmigiano Reggiano cheeses and rice. Carbonade is a beef stew made with salt-preserved beef, onions, red wine and served with polenta. Seupa de Gri, a local Valdostan (from this Valle D’Aosta region) barley soup made with seasonal vegetables, potatoes, seasoned with onions and salt pork, is another must try!

Polentas is popular in Courmayeur. Polenta alla Rascard is corn meal mush chilled, sliced and layered with a thick beef and sausage ragout with fontina cheese. Capriolo alla Valdostana — venison and vegetables stewed in an herb-flavoured cream and grappa sauce is another specialty worth relishing.

Do dry Bosses de Jambon, ham spiced with herbs from the mountain, Lardo di Arnad (bacon) and dried meat Motzetta, which is made from beef, sheep or goat muscle. One can’t miss the desserts — apple pie, chestnut honey, Mont Blanc ice cream and fresh blueberry pie.

Pair it great

Courmayeur’s Valdostan cuisine is a tribute to the bounty of the alpine environment and the best it has to offer. Complementing the various remarkable dishes of the region are its boutique white wines. Cave Mont Blanc de Morgexet de La Salle create the premium Prie Blanc whites that match with polenta and risotto. The sparkling Spumante 1187 and Blanc du Blanc along with La Piagne pair well with Pasticcio di Penne alla Valdostana, baked penne in Valle d’Aosta style, and Gnocchi di Patate alla Bavam, which is gnocchi with fontina cheese. Midway at the Pavillon du Mont Frety, the cable car station up to Mont Blanc, you can quaff the fine sparkling Cave Mont Blanc white wines with delectable cheeses or crisp torcetti (a local snack) at their tasting lounge as a celebration of your visit to this highest summit’s grandeur. With an alpine quest topped with such exceptional wonders, the visit to the quaint Courmayeur makes the experience unforgettable.