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  Testi forniti dalla Regione Autonoma Valle d'Aosta Assessorato attività produttive e politiche del lavoro

       
       
       
 


Programm

30 th and 31 St January
In addition to exhibitions of age-old traditional crafts as well as modern craft techniques, there will also be:

At Piazza Chanoux in the city centre:
"L'atelier": an exhibition and market reserved for craft businesses that work professionally in the artistic production sector

Exhibitions of work by student following courses in sculpture, carving, drap, wood turning, carpentry and "vannerie"
(wickerwork) who have benn selected and supported by the Regional Government.
 

   Foodstuffs pavillon Piazza plouves
Aosta Valley foodstuffs production goes along, in a special pavillon placed in Piazza plouves, the exhibition of traditional handicrafts.
The way it happens during the traditional "veillà", all trough the fair it will be possible to appreciate the natural coupling between "Fontina"
and the pear wood chopping boards, betweens the "grolle" and the red wine, between the "copapan" and the traditional brown bread.

In a hypothetical trip through the pages of an Aosta Valley menu sliced salami and various kinds of cold meats and salami are the first to be found: "Lard d'Arnad", "Mocetta", "Teteun", "Boudin", "Jambon de Bosses", "Jambon de Saint Marcel".

 

 Tasting these product the palate discovers the scent of alpine herbs,...but there are amny others hors d'oeuvres: "vol-au-vent" with Aosta Valley "fonduta", a thousand diverse canapés whit brown bread, honey, nuts, chestnuts and fresh cheeses with aromatic herbs...
Polenta is the typical first course in Aosta Valley cuisine. It coul be simple or "grassa" (au gratin with butter and "fontina") and served alone
or whit "carbonada" or game. Besides polenta, the traditional "seuppe" (soups) of Valpelline and Cogne are particulary appetizing.
Salted boiled meat or the "caillettes" with au gratin vegetables are the typical secon courses, probably less renowned but more peculiar.
Dishes are accompanied by Aosta Valley breads and breadsticks whit different shapes and flavours, while glasses are filled with red, white and "passito" wines with distinctive aromas, coming from local and exclusive vines.
All ingredients of Aosta Valley cuisine will be present in the pavillon from 28th January and producers will be glad to propose to the visitors searching for Aosta Valley handycrafts another side of our Region.

Getting around? Following the pedestrians signs you can visit all of the thousand craft displays, both traditional and otherwise, exibited on stalls set up among some of Aosta's oldest buildings
How to get there?By public transport (the railwai and bus stations are both very close to the Fair)
 
By train: from Turin, from Milan (via Chivasso) for further information: : Trenitalia tél. : +39 0165 239541
By coach: from Turin, from Milan, , from Martigny and Wallis, from Savoy, from Ivrea and Canavese for further
information bus station : tél.+39 0165 262027

By car: there will be supervised car parking around the outskirts of the city, sign-posted along the main acces routes.
A free non-stop shuttle service to the Fair will be in operation. Tere will be a cross-city shuttle service linking the entrances on either side of the city (Arch of Augustus - Piazza della Repubblica)