What you DON'T KNOW about Valle d'Aosta food 🐮

Not far from Aosta is the Vertosan valley, where we went to discover ancient local traditions: we will tell you the story of boudin, a traditional local salami made with poor and recycled ingredients and we will show you how brossa is made, deriving from whey from the processing of fontina cheese; and then we wash it all down with good local wine, from ancient native vines.
The protagonists of the video:
Denise Marcoz, Lo grand Baou, Località Jovençan, Vertosan, Avise, Valle d'Aosta; www.lograndbaou.it
Donato and Marco Martinod, Martinod Farm
Giulio Moriondo, via Bas Villair 29, Quart, Aosta, Valle d'Aosta; www.vinirari.net