Aosta is the principal city of Aosta Valley, a bilingual region in the Italian Alps, 110 km north-northwest of Turin, and 134 km Geneva. It is situated near the Italian entrance of the Mont Blanc Tunnel, at the confluence of the Buthier and the Dora Baltea (French: Doire baltée), and at the junction of the Great and Little St. Bernard routes. Aosta is not the capital of the province, because Aosta Valley is the only Italian region not divided into provinces. Provincial administrative functions are instead shared by the region and the communes.

Aosta Valley is the smallest region in Italy; in its northwest, it is located between France and Switzerland. At its core are its majestic peaks (the region is, after all, mostly mountainous). Here we can find the highest peaks in the Alps: Cervino, Monte Rosa, Gran Paradiso and the king of them all, Mont Blanc, which at 15,781 feet is the highest mountain in Europe, the roof of the old Continent.

Those who are not familiar with mountaineering can use the comfortable, yet thrilling, cable car; catch it just a few miles from Courmayeur, one of the most important ski resorts in the world.

In this setting of stately mountains and diverse valleys sits the oldest National Park, the Gran Paradiso, where it is still possible to see animals in their natural habitat – ibex, chamois, eagles and marmots live in vegetation that changes according to the surrounding environment.

Historically, the Aosta Valley has been viewed as land of contact and conjuncture between Italy and France; such is also reflected in its official bilingualism and its special status as autonomous region. The great modern tunnels of Gran San Bernardo and, even more so, those under Mont Blanc – extraordinary engineering masterpieces that run to France – highlight even more clearly this aspect of intersection between Italy and the rest of Europe.

The regional food of the Aosta Valley is hearty, creative and composed of authentic flavors. Some regional specialties are carbonada, (stewed meat with wine, onions and spices), and mocetta (dried beef or ibex seasoned with mountain herbs).

Salami is another delicacy to taste, as is the wonderful Arnad lard, a type of Aosta Valley sausage cooked with boiled potatoes, lard, seasoning, and the reputed Bosses ham.

The cheeses are equally-excellent, including the renowned Fontina Dop, used for many recipes like fondue, which is served before or after the typical soup of the Aosta Valley (made with cabbage, Savoy cabbage, fontina cheese and stale rye bread).

Thanks to the region’s microclimate, vines can bear fruit up to 3,937 feet in altitude, while the fruit trees bear such delicacies as walnuts, chestnuts, Rennet apples and the famous Martin pears.