Italian Alps Food Guide: Alpine Cheese, Dolomite Dishes & More

Think of the Italian Alps and the Dolomites and you’re likely to think of skiing and mountain-climbing. But it is not just mountain sports that should come to mind… the regional cuisine is also something to behold!

Some of Italy’s best foods, including meats and cheeses like prosciutto, speck, and Fontina cheese, come from the Italian Alps. Plus, the Italian Alps, including the Dolomites, benefit from a mixed cultural heritage that makes them unlike any other region in Italy. Remember, Italy’s Alps border France, Switzerland, Austria, and Slovenia.

Planning on a hike? Pack a picnic lunch with some delicious Italian Alps food from the local store.

Speciality Foods of the Italian Alps

Want to know what to eat when visiting the Italian Alps? Here are some of the best speciality foods and our favorite dishes in the Alps and Dolomites, including in the Valle d’Aosta, South Tyrol, Friuli-Venezia Giulia, and parts of Lombardy, Piedmont, and the Veneto!

Italian Alpine Cheese

Fontina

One of Italy’s best-loved cheeses, Fontina tastes mild, rich, and almost nutty, and can be either hard (if mature) or soft and perfect for melting (if younger).

It’s originally from the Valle d’Aosta, where it was first created back in the 13th century and whose version is protected by DOP status; other versions are now made in Denmark, France, Sweden, and even the U.S.

Insiders Tip: To make sure what you’re eating is “true” Italian fontina, check that the cheese has the consortium stamp of the Matterhorn with the script “Fontina”).

Fontina cheese, a specialty of the Italian Alps

Montasio

A DOP-protected cheese, Montasio was first made by Benedectine monks in the mountains… around the year 1200! The cheese quickly became a much-desired foodstuff! In 1775, a price list from the city of San Daniele listed Montasio as being much more expensive than other cheeses.

Montasio Fresco, aged between 2 and 5 months, is mild; Montasio Mezzano (aged 5-12 months), is firm and tastes full; and Montasio Vecchio (aged more than 12 months) is hard, sharp, and perfect for grating over pasta or soup.

Why not enjoy a cheese tasting, where you can taste samples of different variations of local cheeses

Meats from the Italian Alps

Mocetta

Traditionally, this cured meat of the Valle d’Aosta came from goat—but now, it’s acceptable to use beef, too. It’s spiced, salted, and aged, and delicious with some bread and lardo d’Arnad (see below!).

Lardo d’Arnad

Made in the Valle d’Aosta, this specialty from the Italian Alps has become famous throughout Italy. What is it? Lard! It might sounds strange, but it’s delicious; the lard is spiced, has a smooth, buttery texture, and perfect drizzled with honey and eaten on bread. Lardo d’Arnad is DOP-protected, and must be made in a very specific way, including being cut from the back of the pig, and seasoned with a mixture of mountain herbs, spices, and salt.

Lardo d’Arnad and Mocetta in the Valle d’Aosta

Boudin

Not for the faint of heart, this is the Valle d’Aosta’s blood sausages, although if you bit into one and nobody told you, you might never know! Slightly sweet, the sausages are a mixture of cured fat, vegetables, spices, and, yes, blood.

Prosciutto di San Daniele

Along with the prosciutto crudo produced in Parma, this is the most famous prosciutto, or dry-cured ham, in all of Italy! By the 13th century, the pork produced in San Daniele (a town in Friuli-Venezia Giulia) had already made its way into written texts. It was such a delicacy, in fact, that in 1547, San Daniele sent sixty pairs of its hams to the high prelate involved in the Council of Trent!

Today, prosciutto crudo di San Daniele is DOP-protected, meaning it must adhere to very strict requirements, including that the pigs used must be born, bred and slaughtered in one of 10 Italian regions, only their rear thighs are used, and the prosciutto is matured for 13 months. (Find out more about prosciutto crudo!)

Prosciutto di San Daniele, a specialty in the Italian Alps

Speck

A specialty of South Tyrol, speck is a salted, spiced, and dried ham that comes from the pig’s hind leg. First made as early as the 13th century, Speck Alto Adige has been given a DOP status, which applies to the kind that’s made by marinating the ham for two weeks in a spiced brine; dried and smoked for two weeks; and hung for four months. The result? Delicious!

Traditional Dishes from the Italian Alps

Fonduta Valdostana

This is the fondue of the Valle d’Aosta, made of Fontina cheese, cream, and eggs. After a cold day in the Alps, there’s nothing better than tucking into fonduta valdostana.

Zuppa Valdostana

A traditional soup from Valle d’Aosta features big chunks of bread in broth covered in melted Fontina cheese. This hearty dish is stick-to-your-ribs delicious!

Zuppa valdostana is often served with generous portions of local Fontina cheese.

Gnocco gigante

A “giant dumpling,” this is made out of breadcrumbs, flour, butter, salt, eggs, and ham and steamed. You can find it in Friuli-Venezia Giulia, Trento, and Alto Adige.

Canederli

Known on the Austrian side of the border as knödel, canederi are, quite simply, dumplings, made from bread-crumbs, eggs, and lots of other additions, like liver, cheese, or herbs. You can find these in the South Tyrol (Trentino-Alto Adige), where, unsurprisingly, much of the cuisine has a distinctly Austrian influence.

Polenta

Made from affordable maize flour, polenta has been a food of Italy’s hardiest, and, often, poorest, Italians ever since maize was introduced to Italy from the New World. But in the north, it’s raised to a high art.

The mixture is extremely versatile – it can be cooled and served in slices, or dished out in a hot, buttery mixture that’s the perfect starchy accompaniment to a meat stew, sausages, or melting cheese like fontina.

Just one use of polenta that you can find in Italy’s Alps

Costolette

Costolette are tender veal cutlets, popular in the Valle d’Aosta and Alpine regions of northern Italy. They are usually lightly breaded and pan-fried in butter, creating a crisp golden crust and juicy interior. Often served with potatoes, polenta, or seasonal vegetables, they reflect the simple, comforting mountain cooking tradition influenced by French and Swiss cuisine.

Carbonade

Carbonade is a slow-cooked beef stew typical of the Alpine regions, known for its rich, deep flavors. The beef is gently simmered with onions, herbs, and local wine or beer until melt-in-the-mouth tender. Served with polenta, mashed potatoes, or crusty bread, it’s a hearty, warming dish perfect for cold mountain climates.

Carbonade meat stew served in the Valle d’Aosta.

Sweet Treats

Montebianco

Named, appropriately, after Mont Blanc or Monte Bianco—which straddles the Valle d’Aosta and France, this dessert looks just like the mountain. It’s made from cooked chestnuts, topped with peaks of whipped cream.

Torta di Mele Alpina 

A staple across the Italian Alps, this rustic apple cake showcases the region’s prized mountain apples. Soft, lightly spiced, and often enriched with butter, nuts, or raisins, it’s typically served warm with powdered sugar or a spoonful of cream — the perfect comforting dessert after a day in the mountains.

Taking a hike to enjoy the stunning scenery in the Italian Alps definitely works up an appetite!

FAQs – Italian Alps Food Guide

What does it mean when it says a food has DOP status?

If a food has DOP status it means it is has been awarded the Protected Designation of Origin (PDO) status, known in Italian as Denominazione di Origine Protetta (DOP). DOP is a European quality certification that guarantees a product is produced, processed, and prepared entirely in a specific geographic area. It also has to follow strict traditional methods and meets high quality and authenticity standards. In simple terms: DOP means authenticity, quality, and tradition.

How expensive is food in the Italian Alps compared to the rest of Italy?

Food prices in the Italian Alps are generally slightly higher than in southern and central Italy. However, bear in mind that you pay more for mountain specialties, local cheeses, and cured meats due to small-scale production and transport costs. A casual meal typically costs €15–25 per person, while a three-course dinner in a traditional restaurant ranges from €25–45, depending on location and season. Shopping at local bakeries, markets, and mountain huts is a great way to enjoy authentic food on a budget.

Can I bring Italian cheese, meat, or food products home through customs?

This depends on your destination country. Within the EU, you can usually bring back cheese, cured meats, and other food products for personal use. However, if you’re traveling outside the EU (such as to the UK, USA, or Australia), strict rules often apply. Many countries prohibit fresh cheeses, meats, and dairy products, while vacuum-sealed, commercially packaged goods may be allowed. Always check your destination country’s official customs website before traveling to avoid fines or confiscation.

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