Typical dish of Aosta
Valdostana-style cutlets
Golden and fragrant on the outside, Valdostana-style cutlets hide a soft heart of melted fontina and prosciutto. The veal, tender and juicy, is breaded and sautéed in butter until it forms a crisp crust that contrasts with the creamy filling. When cut, the mountain cheese melts slowly, releasing aromas of milk and alpine pastures. It is a rich and comforting main course, perfect for a hearty lunch or a dinner after a day in the Alps.
Season: Tutto l'anno€18–28
Why it matters
Valdostana-style cutlets embody the gastronomic identity of the Aosta Valley: a few local ingredients, yet intense and generous. Fontina DOP, a symbolic product of the region, takes center stage here alongside veal, telling the story of an Alpine tradition shaped by livestock farming and hearty mountain cooking.
Origin story
The dish originated in Valdostan home cooking between the nineteenth and early twentieth centuries, when fontina was used to enrich meat preparations in mountain kitchens. Over time the recipe spread to local trattorias and restaurants throughout the region, becoming one of the most famous expressions of the pairing between veal and alpine cheese.
Typical ingredients
costolette di vitellofontina DOPprosciutto crudouovapangrattatoburro
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