Читать книгу Walking and Trekking in the Gran Paradiso. Alta Via 2 trek and 28 day walks онлайн

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Regional culinary specialities may be on offer. Among those worth trying are: polenta concia, a delicious and filling thick cornmeal porridge mixed with cheese; delicate carbonata, meat stewed in red wine with spices; risotto alla valdostana, a rice dish with melted local cheeses such as fontina and toma. An interesting, if limited, array of wines comes from the few vineyards in the Valle d'Aosta, usually supplemented by the fuller-bodied (and less costly) Piemonte wines such as Barbera and Nebbiolo. Stronger stuff comes in the form of aromatic Genepì, known for its digestive properties and made from the flowers of the same name (and not to be confused with juniper). The grolla, a decorated covered wooden bow with multiple mouthpieces, may appear after dinner – filled with a memorable mixture of coffee, red wine, grappa, sugar and lemon. It is passed around for measured sips and so called the ‘cup of friendship’.

Local refuges with accommodation and guesthouses are listed alongside each walk description, complete with sleeping capacity and opening period. These dates will vary from year to year depending on local conditions, so, if in doubt, especially at the start or close of the season, do check by phoning the refuge itself or asking at the nearest tourist office. Generally speaking the summer season means mid-June to mid-September. Intrepid ski tourers will be pleased to know that many rifugi open in spring to accommodate them.