• Raw Ham, assorted salami.
• Anchovies in oil.
• Tomini (cheese) with herb and special sauce.
• Bean and cauliflowers salads.
• Corned ox-tongue.
• Mixed Giardiniera (vegetables dressed in a special way).
• Peppers with bagna caôda (north Italian Anchovies and garlic sauce).
• Cotiche (pork) with bean.
• Warm cooked ham with cotechini (pork), boiled potatoes and cabbages.
• Onions with raisins.

• Tortelloni from Aosta Valley.
• Polenta Pasticciata.
• Tagliatelle from Aosta Valley.
• Corméyaourentse soup.
• Smoked spaghetti
• Vegetables soupe
• Ravioli from Aosta Valley.

• Fonduta from Aosta Valley (warm typical cheese).
• Carbonada (meat cooked in a typical way)
• Bagna caôda.
• Steak from Aosta Valley.
• Veal stew Maison (meat cooked in a special way).
• Chicken en casserole.
• Roast chicken.
• Roast calf.
• Chamois in civet *
• Trout cooked with almonds.

• Cheeses
• Flambé Maison de Filippo
• Cooked fruit
• chestnuts
• plums
• raisins
• figs
• apples
• Fresh fruit
• Ice cream Maison (with honey and warm chocolate)
• Apples tart.
• Ice cream "HF"

• Wild duck with orange or peaches
• Trout with red wine
• Fillet of chamois with juniper
• Fondue savoyarde

1. Coffee from Aosta Valley in the "grolla of the friendship"

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