The smallest region of Italy, Valle d'Aosta is separated from France and Switzerland by the dramatic, icy peaks of the Alps. Here in the birthplace of fontina cheese, grazing cows outnumber the region's inhabitants.

The two most important elements of this cuisine are bread and soup, which often contains bread. The local bread, pane nero ("black bread") is made from rye flour and is the primary ingredient in a variety of recipes. Pasta is not traditional in this area; instead, polenta, rice, and gnocchi appear as first courses. As the Valle d'Aostans are mountain people, game is a particularly important part of this region's cuisine.

Almost all milk produced in Valle d'Aosta is used to produce fontina, the buttery, nutty cheese that's been made here for nearly 700 years. This region produces almost 8 million pounds of its trademark fontina each year, the vast majority of which is eaten in Italy. Still made by small, artisanal dairies, Fontina Valle d'Aosta is used extensively in kitchens all over Italy.

Fruit is not abundant in this region, but apples, pears, and wild berries are delicious and find their way into jams and desserts. Chestnuts are high quality and honey from the Valle di Cogne is some of the best in Italy. One of the region's traditional desserts is crema cotta, the origins of which are also claimed by Piemonte.