At the Aosta Festival
- In collaboration with www.paesaggiritrovati.it online newspaper of culture of the territory -
Carriers of old traditions, it is the artisans of Val d’Aosta, who every day with their creations are a living expression of thousands of years of history, just like the Sant’Orso Festival that is dedicated to them. A popular festival that knows no age, it takes place every year on the nights of January 30 and 31 in the streets of Aosta, the capital of this small Italian region, immersed among the snow-covered mountains, on the borders of France.
Around here, the artisans are so important that there is even a “path,” a sort of special route, dedicated to them, which helps stimulate the working of local materials. This work includes wood carvings, with designs that are famous throughout the world, leather, “vannerie” wrought iron (woven wicker), ollare stone, and “drap” (woolen cloth worked on an old wooden loom).
In the Middle Ages, the festival took place in the district of Aosta, in the area that bears its name, Sant’Orso. Legend says that it all began in front of the church where Saint Orso would usually give out clothing and “sabot,” typical wooden shoes, to the poor; today these are still given out during the festival. Nowadays, this event has in every way turned into a great art festival, and includes the whole city center, within and alongside the Roman wall that surrounds it. A series of open-air shops wind along the narrow streets and piazzas where it is possible to find everything: items for the home, wooden barrels, lace and many tasty treats. Among the songs, traditional dances and free distribution of hot broth and vin brulé (hot wine), the “veillà” occurs, a vigil that lasts the entire night until dawn, and illuminates and enlivens the people of Aosta.
The Festival of Sant’Orso, in fact, is the time to reintroduce a real cultural identity that can’t be lost. It’s an occasion for music, folklore, but above all, an opportunity to taste the wine and food products and classic dishes from the local area and its surrounding region. These food products and dishes include Valle d'Aosta Jambon de Bosses DOP (prosciutto), Valle d'Aosta Lard d'Arnad DOP, “cured polenta,” “carbonado” meat (a soffritto of mixed pork and beef meat), “chamois civet” and the famous “seupa à la vapelenentse” (a soup made of bread and fontina, a Valdostan cheese). This last dish has even received the Denominazione Comunale d'Origine (Denomination of Municipal Origin) designation.
According to tradition, the preparation of this dish involves, like the festival, its whole place of origin, and is made the pride of someone who is the creator and "guardian" of an old recipe. Besides being a symbol of the entire region, this typical soup, like other dishes from the area, represents a cultural heritage, and helps characterize a whole territory.
Around here, the artisans are so important that there is even a “path,” a sort of special route, dedicated to them, which helps stimulate the working of local materials. This work includes wood carvings, with designs that are famous throughout the world, leather, “vannerie” wrought iron (woven wicker), ollare stone, and “drap” (woolen cloth worked on an old wooden loom).
In the Middle Ages, the festival took place in the district of Aosta, in the area that bears its name, Sant’Orso. Legend says that it all began in front of the church where Saint Orso would usually give out clothing and “sabot,” typical wooden shoes, to the poor; today these are still given out during the festival. Nowadays, this event has in every way turned into a great art festival, and includes the whole city center, within and alongside the Roman wall that surrounds it. A series of open-air shops wind along the narrow streets and piazzas where it is possible to find everything: items for the home, wooden barrels, lace and many tasty treats. Among the songs, traditional dances and free distribution of hot broth and vin brulé (hot wine), the “veillà” occurs, a vigil that lasts the entire night until dawn, and illuminates and enlivens the people of Aosta.
The Festival of Sant’Orso, in fact, is the time to reintroduce a real cultural identity that can’t be lost. It’s an occasion for music, folklore, but above all, an opportunity to taste the wine and food products and classic dishes from the local area and its surrounding region. These food products and dishes include Valle d'Aosta Jambon de Bosses DOP (prosciutto), Valle d'Aosta Lard d'Arnad DOP, “cured polenta,” “carbonado” meat (a soffritto of mixed pork and beef meat), “chamois civet” and the famous “seupa à la vapelenentse” (a soup made of bread and fontina, a Valdostan cheese). This last dish has even received the Denominazione Comunale d'Origine (Denomination of Municipal Origin) designation.
According to tradition, the preparation of this dish involves, like the festival, its whole place of origin, and is made the pride of someone who is the creator and "guardian" of an old recipe. Besides being a symbol of the entire region, this typical soup, like other dishes from the area, represents a cultural heritage, and helps characterize a whole territory.
