Valle d'Aosta is a real paradise for mountain lovers. Monte Bianco, the highest mountain of the Alps (4810 metres), Monte Rosa , Gran Paradiso and Cervino mountains offer a landscape, in which nature mixes with beautiful medieval castles and old religious centres.
In the middle ages, the mountains were not enough to protect Valle d'Aosta kingdoms, so the princes built some castles and towers to protect their possessions, such as Graines Castle, situated over a fortress, and the Montmayer, Ussel, Fènis , Verrès, Issogne, Chatelard Castles.
In Aosta we suggest a visit to the cathedral, the Roman theatre, the amphitheatre and the Roman forum.Courmayeur is a well known resort, visited both in winter, by ski lovers, and in summer.Nearby you can visit the Little St Bernard Pass , with its forests and its glaciers.Besides Courmayeur, the most well known skiing resorts are Cervinia, Gressoney, La Thuile , Pila and Cogne.
The Great St. Bernard Pass is open from June to September (according to the snow) and it names after the big dog which was trained by monks in the twelfth century; these dogs have been trained in the monks' hostel since 1050; Gran Paradiso National Park is placed in a great naturalistic area and it is a skiing resort in winter and a summer destination for excursionists.
The symbol of the park is the rock-goat, that you can see at Col Lauson at dawn and sunset, but you can also admire the chamois , royal eagles and rare species of butterflies.Botany lovers should visit Paradisia, an alpine garden which has a beautiful collection of alpine plants.

LOCAL CULINARY SPECIALITIES:
First course: "the soupe grasse with toma", the rice soupe "alla valdostana", "the soupe paysanne".
Second course and coldcuts: "the mocetta",(dried meat of chamois), "the teteum", "the Jambon de Bosses", the lard of Arnad,"the fontina"(Aosta cheese), "the Valle D'Aosta fromazdo"(a kind of cheese).
The sweets: "the Montblanc", prepared with chestnuts.
The wines: Chardonnay, Mueller Thurgau, Blanc de Morgex et de la Salle, Donnas, Enfer d'Arvier, Arnad-Montjovet, Chambave Moscato and Nus malvoise. .

Terza e Quarta foto: www.nicobastone.com