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Ricetta tipica
4 veal ribs of about 200 g/7 oz each
100 g/3,50 ox Fontine cheese
100 g/3,50 oz butter
2 eggs
4 spoons of flour
8 spoons of bread crumbs
salt and pepper
Remove the crust and cut the Fontina into thin slices. Beat the eggs. Cut the ribs in half, leaving them united on the bone side. Fill each rib with the slices of Fontina; close them and beat the edges slightly. Salt and pepper both sides of the ribs. Pass the ribs in the flour. Pass them in the egg, then in the bread crumbs, Melt the butter in a big pan. Fry the ribs initially over medium heat; continue the cooking for a few minutes to allow the cheese to melt inside.
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ricerca Valle d' Aosta
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The Valle d’ Aosta is the smallest region in Italy and one of the most panoramic and most picturesque.
It stretches out between the Mont Blanc, the Matterhorn and the Mont Rosa.
They are the highest peaks in Europe, with sheer walls, fearful and inaccessible, among which the golden eagle has its nest.
Among the frozen cliffs the ibex, the solitary inhabitant of these mountains, climbs with surprising agility, where it lives in small flocks feeding on leaves and grasses.
The Valle d’Aosta forms a kind of quadrilateral, which covers an area of 2.026 square miles. The Dora Baltea flows there, a river fed by countless streams that descend from glittering glaciers.
The landscape is magnificent and restful, dotted with alpine farmhouses, lakes, waterfalls, ancient churches, towers, castles.
The sides of the mountains are covered with forests of ashes, pines, firs, beeches; further down green pastures alternate with fields among the highest European peaks, where there are the eternal snows.
Highways, expressways and asphalted roads lead to every point of the valley. Moreover, very audacious cableways and numerous chair lifts allow us to reach easily even the most inaccessible peaks, this is why this region is a tourist paradise. Even the train reaches very high altitudes.
The passes of the Piccolo and the Gran San Bernardo connect the Valle d’ Aosta with France and Switzerland. The tunnel of Mont Blanc, inaugurated in 1965, is the longest highway tunnel in Europe (7 Mi/11,6 Km) and allows us to cross the Alps comfortably by car. Nowadays, the Valle d’ Aosta forms an autonomous region in Italian Republic and is governed by a Council of the Valley. In Valle D’Aosta, the festivals and the events dedicated to food are numerous, here are the main ones.
FEHTA DOU LAR D’ ARNAD: the last week end of August it’s celebrated in Arnad, the ”Fehta dou lar”, a tradition that has been repeated for nearly thirty years and which attracts thousands of tourists. The festival takes place in the Keya location, a clearing which hosts small wooden chalets. During the festival, local producers offer to visitors tastings not only of the precious lard, but also of other typical products such as wines, cheeses and cakes.
FESTIVAL OF APPLES OF ANTEY AND GRESSAN: the Valle d’ Aosta dedicates to apple two important festivals; the “Festa delle mele” in Gressan and “Melevallée” in Antey-sain-André. These two feasts, that are celebrated every year respectively the first and the second Sunday of October, are delicious occasions to taste specialties prepared with apples: jellies, jams, fruit juices, cider, cakes and pies.
FESTIVAL OF “SEUPA A LA VAPELENENTSE”: the festival of “la seupa” animates the town of Valpelline on the last week end of July. The “Seupa a la Vapelententse” prepared with bread and Fontina cheese, following very ancient preparation metheds, prides itself on the recognition of “Denominazione Comunale di Origine”.
PROSCIUTTO CRUDO DI BOSSES: the beginning of July sees as indiscussed protagonist the “ Vallée d’ Aoste Jambon de Bosses”, this fine raw ham product is produced in Gran San Bernardo Valley, near the Swiss border. The multiple qualities of “Vallée d’ Aoste Jambon de Bosses” allowed him to obtain, in July 1996, the “Denominazione di Origine Protetta” (D.O.P.)
CHATILLON HONEY FESTIVAL: on the last Sunday of October the town of Chatillon turns into the capital of honey, hosting the festival dedicated to this natural products and its derivatives.
MARCHE’ AU FORT: in the evocative setting of the medieval village of Bard, it takes place, around the middle of October, the “Marché au Fort”. This feast is a showcase to present, taste and sell the main products of Valle d’ Aosta food culture. MAIN TOWNS AOSTA: founded in 25 b.C. , by order of the roman emperor Augustus. It rises 583m/1912ft above sea level, in an alpine and picturesque setting, on the left of the Dora Baltea. Apart from the modern districts, the town still retains the rectangular plan of the roman fortified city, partly surrounded by walls. This millenary city has kept its ancient charm intact, although it’s a modern and well-equipped tourist resort frequented by athletes from all over the world. The inhabitants of the Valle d’ Aosta speak a Franco-Provencal dialect. They care about their original language a lot, the French. This is the reason why this language is taught in schools and used in official documents together with Italian. This does not detract anything from the Italian character of the region.
The Valle d’ Aosta, a world of small valleys and high peaks, has a rich and sturdy culinary tradition, to warm up and supply the body with the necessary energy to climb the mountains. The traditional recipes are nourishing, prepared with simple ingredients, such as cereals, potatoes, chestnuts, bread, nettles, cabbages and cheese, which go well with the robust wines of the region.
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Parlo subito Italiano. Italiano per turisti.
Penso di aver individuato 13 argomenti base necessari si turisti che visitano l' Italia. Vi piacciono? Avete altri suggerimenti?
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