114 OI magazine presence of food processing industries (cheese and butter), as well as some wood craftsmen who produce the typical clogs called sabot, used by the villagers in every season of the year. Among the numerous events of Champoluc, in winter, the patronal festival in honour of Sant’Antonio, which takes place on January 17 with markets, processions, concerts, the Christmas market with its lights and scents of typical products, crafts, and antiques, and the torchlight processions of the ski instructors at the end of the year, which illuminate the slopes. In the summer, the Alpine Guides Festival (15 August) is characteristic, parading in official uniforms and giving demonstrations of mountain disciplines. The cuisine of Champoluc mainly uses typical local products such as Fontina and cured meats, including “boudin”, black pudding prepared with potatoes, and “mocett”a, dried beef, flavoured with various mountain spices. Absolutely to try the Seupa Valpellinentze, prepared with Fontina, stale bread, cabbage, the Carbonada, a very tasty stew, or the Civet di chamois, where the meat is left to macerate for three days before serving. For lovers of desserts, the Tegole Valdostane , biscuits made with hazelnuts, almonds, and butter must be tasted. Here too, as in the whole of the Aosta Valley, at the end of the meal the typical coffee is served with sugar, lemon, and grappa to drink in company, passing the typical cup of friendship.
RkJQdWJsaXNoZXIy NDMxMQ==