Aosta Valley

The valleys, usually above 1,600 metres (5,200 ft), annually have a Cold Continental Climate (Dfc). In this climate the snow season is very long, as long as 8 or 9 months at the highest points. During the summer, mist occurs almost every day. These areas are the wettest in the western Alps. Temperatures are low, between −7 °C (19 °F) and −3 °C (27 °F) in January, and in July between 20 °C (68 °F) and 35 °C (95 °F). In this area is the town of Rhêmes-Notre-Dame,[9] which may be the coldest town in the Western Alps and where the winter average temperature is around −7 °C (19 °F).

Areas between 2,000 and 3,500 metres (6,600 and 11,500 ft) usually have a Tundra Climate (ET), where every month has an average temperature below 10 °C (50 °F). This climate may be a kind of more severe Cold Oceanic Climate, with a low summer average but mild winters, sometimes above −3 °C (27 °F), especially near lakes, or a more severe Cold Continental Climate, with a very low winter average. Temperature averages in Plateau Rosa, at 3,400 metres (11,200 ft) high, are −11.6 °C (11.1 °F) in January and 1.4 °C (34.5 °F) in July. It is the coldest place in Italy where the climate is verifiable.[10]

In the past, above 3,500 metres (11,500 ft), all months had an average temperature below freezing, with a Perpetual Frost Climate (EF). In recent years though there was a rise in temperatures. See as an example the data for Plateau Rosa.[11]

• 
  Mont Blanc
• 
  Lago Blu and the Matterhorn
• 
  Mount Castor

The Aosta Valley was the first government authority to adopt Modern French as the official language in 1536, three years before France itself.[19] Italian and French are nowadays the region's official languages,[1] and are used for the regional government's acts and laws, though Italian is much more widely spoken in everyday life, and French is mostly spoken in cultural life. Education is conducted evenly in French and Italian,[1] so that anyone who has gone to school in the Aosta Valley can speak French to at least a medium-high level.[20]

The regional language, known as patoué valdotèn or simply patoué (valdostano in Italian, valdôtain in French), is a dialectal variety of Franco-Provençal. It is spoken as a native and second language by 68,000 residents, or about 58% of the population according to a sociolinguistic survey carried out by the Fondation Émile Chanoux in 2001.[21]

The survey found out that the Italian language was spoken as a mother tongue by 77.29% of respondents, Franco-Provençal by 17.91%, while French by 1.25%. The residents of the villages of Gressoney-Saint-Jean, Gressoney-La-Trinité and Issime, in the Lys Valley, speak two dialects of Walser German, Titsch and Töitschu, respectively.[20] According to the survey, Walser German was spoken as a mother tongue by 207 people, or 17.78%, in these three villages. Nevertheless, it was known to 56.38% of the population.[22]

Châtel-Argent

The Saint-Pierre Castle.[23]

The Fénis Castle, 13th century

There are a numerous medieval castles and fortified houses in the Aosta Valley, including Châtel-Argent, Saint-Pierre Castle, Fénis Castle, Issogne Castle, Ussel Castle, Sarre Castle, Cly Castle, and Châtelard Castle.[24] Savoy Castle in Gressoney-Saint-Jean was conceived in the 19th century and completed in 1904.[24] Since 1990, it has also been home to the Savoy Castle Alpine Botanical Garden.

The cuisine of Aosta Valley is characterized by simplicity and revolves around "robust" ingredients such as potatoes, polenta; cheese and meat; and rye bread. Many of the dishes involve Fontina,[25] a cheese with PDO status, made from cow's milk that originates from the valley. It is found in dishes such as the soup à la vâpeuleunèntse[26] (Valpelline Soup). Other cheeses made in the region are Tomme de Gressoney[27] and Seras. Fromadzo (Valdôtain for cheese) has been produced locally since the 15th century and also has PDO status.[28]

Regional specialities, besides Fontina, are Motzetta (dried chamois meat, prepared like prosciutto), Vallée d'Aoste Lard d'Arnad[29] (a cured and brined fatback product with PDO designation), Vallée d'Aoste Jambon de Bosses[30] (a kind of ham, likewise with PDO designation), and a black bread.

Notable dishes include Carbonnade, consisting of salt-cured beef cooked with onions and red wine served with polenta; breaded veal cutlets called costolette; teuteuns,[31] salt-cured cow's udder that is cooked and sliced; and steak à la valdôtaine,[32] a steak with croûtons, ham and melted cheese.

Notable wines include two white wines from Morgex (Blanc de Morgex et de La Salle and Chaudelune), a red wine blend from Arvier (Enfer d'Arvier) and one from Gamay.[33]