Valle d’Aosta is a region of Italy that we, in the United States, do not hear much about unless you are an Alpine skier. Nestled away in the northwestern region of Italy, its local foods and dishes have been greatly influenced by neighboring France and Switzerland.

Since the people of Valle d’Aosta were traditionally hunters and gathers, meat is served in abundance, unlike their poorer southern cousins. Many of the dishes are French based.

Local breads and pastas are often made with rye or chestnut flour, rather than semolina. Polenta, a type of Italian corn meal, is very popular here and served with a soft, melted cheese like Fontina.Thanks to the Academia Barilla, here is the recipe for Beef in Red Wine.

4 Slices beef fillets
1 Carrot, chopped
1 Onion, chopped
1 Stalk celery, chopped
Butter
1 cup red wine (approximate)
1 teaspoon dried Rosemary
2 – 3 cloves garlic, diced
Salt and pepper to taste

Preparation time is 30 minutes; cooking time is 15 minutes-Boil the red wine with the chopped vegetables, reduce to a soft sauce and puree it. Toss the fillets in a pan with the butter, rosemary, garlic, salt and pepper and then blend in the sauce. Turn off the heat and leave for a few minutes so that the meat is flavored by the sauce.

The dish should be served with the beef and sauce mixture on top of a soft polenta. The dish may be rounded off by pouring a dense onion soup on top.