Typical dish of Aosta
Gnocchi alla bava
Soft potato gnocchi enveloped in a velvety cream of melted Valdostana Fontina that slowly slides across the plate like golden silk—hence the name "alla bava". The aroma recalls alpine milk and warm butter, intense yet delicate. On the palate the texture is creamy and comforting, with the sweetness of the potatoes meeting the character of the cheese. It is a warm, reassuring first course, perfect after a day in the mountains.
Season: Autunno-Inverno€10–16
Why it matters
Gnocchi alla bava celebrate Fontina DOP, the emblematic cheese of the Aosta Valley. In the trattorias of Aosta, the dish represents the meeting point between Alpine home cooking and the region’s cheesemaking tradition. It tells the story of the deep bond between the city, the mountain pastures, and the milk of Valdostana cows.
Origin story
The recipe comes from the rural traditions of the Aosta Valley, where Fontina was melted with butter and milk to create rich, nourishing sauces. Over time this cream was paired with potato gnocchi, giving rise to one of the region’s most iconic first courses. Today it remains an essential classic on the menus of Aosta’s trattorias.
Typical ingredients
gnocchi di patateFontina DOPburrolatte
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