Valle d'Aosta
Black rye bread sandwich with Gran Biscotto, fontina and caramelised apples
Welcome to Valle d’Aosta, where the culinary traditions are as impressive as its landscape. Let’s discover the wonders that unite the fields on the valley floor with the high-altitude pastures, on a journey through fine cheeses and genuine flavours.
Black rye bread
A rustic aromatic bread, with a fragrant sweet and sour taste…
which goes perfectly with the sweet, sublime aromas of Gran Biscotto…
Valle d’Aosta Renette apples</b…
and the fresh, vibrant flavour of Renette apples grown in Valle d’Aosta.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Black rye bread sandwich with Gran Biscotto, fontina and caramelised apples
Ingredients:
- 4 slices of black rye bread
- 150 g Gran Biscotto
- 60 g Fontina PDO cheese
- 1 Valle d’Aosta Renette apple
- 3-4 sprigs of fresh thyme
- 1 tbsp honey
- pepper
Instructions:
Wash the apple, remove the core, and cut into thin slices. Place the slices in a frying pan with the honey and fresh thyme. Cook over low heat for about 4-5 minutes, stirring occasionally, until the slices of apple are caramelised and soft, then leave them to cool completely.
Grate the Fontina with a large-hole grater. Toast the slices of black rye bread and place two of them on a chopping board. Top with the Fontina, caramelised apples and a sprinkle of ground pepper. Add the Gran Biscotto, garnish with a few thyme leaves, then cover with the other slices of toasted bread.
Valle d'Aosta
Valle d’Aosta’s foodscape develops vertically just like its geography.
Cereal farming, animal husbandry and dairy production are the thread that interconnects communities with their region, from the valley to summits.
The traditional black bread is a product of the rye crops on the valley floor, while the milk for making prestigious alpine cheeses, such as the famous Fontina PDO, comes from higher up, in the alpine pastures. But the migration to summer mountain pastures doesn’t just enrich the cheeses: it also promotes nomadic beekeeping, creating a unique and precious ecosystem.
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