Luca Iaccarino

"Fantastic polenta concia with meat."

Mille Osterie

"The polenta concia (with fontina cheese) that accompanies rabbit stew is rare goodness."

Mille Osterie

"The Zuppa di Valpelline - a soup of cabbage, black bread, fontina cheese and broth, typical of the Valpelline but now a characteristic dish of the whole Aosta Valley - is rare goodness."

Spignattando

"It is a solid soup prepared with stale bread, fontina cheese, clarified butter and courgettes. An absolute delicacy."

Spignattando

"Delicious Fiori di zucca ripieni stuffed with fontina cheese."

Agenda 365

"Homemade and traditional Valle d'Aosta cuisine with particular attention to artisanal and zero km products. Speciality of the house is polenta concia served with Fontina D.O.P., Toma di Gressoney and clarified butter."

Travel After 5

"This is a mountain restaurant, cozy and with super friendly service, surrounded by greens, but not luxurious. The polenta is a regional specialty and worth all the calories!"

Tommaso Farina

"Fantastic Fiori di zucca ripieni stuffed with Fontina (you can't escape it), then battered and fried. Not bad, is it?"

Luca Formenti

"I just ask for a taste of polenta "concia" to further delight the palate. Very intense, strong taste of cheese that is almost toasted, the final gratin adds a crunchy part, same ingredients but very different result compared to the creamy uncia of my knowledge."

Luca Formenti

"Another dish always on the menu is the Zuppa di Valpelline, a classic of the poor cuisine of Valle d'Aosta, made with bread, fontina cheese and, in this season, courgettes, the type of vegetable in fact varies from season to season according to what nature offers. Great consistency in an inviting mix of flavours."