The hotel has a few rooms in the hotel itself, but also has several lovely little chalets. The mountain you see in the backround was what we saw from our bedroom.
I had never been to Aosta and was amazed at the rocky hillsides, quite impressive.
Stefano was my personal shopper, helping me to get everything for the party. It would have been impossible to have managed on my own. One of my greatest fears when cooking somewhere else, is accessing the ingredients. Planning menu's without knowing what is actually available puts a special spin on catering.
The small little party for 20 grew into a larger evening for 50, so i recalculated and was ready to rock!
|the boys unloading the goodies|
Smoked salmon on swedish dark bread with homemade sour cream and dill
Smoked swordfish cones : french laundry style
Ricotta and thyme sformata
Smoked herring with green apple and orange, crostini
Cheese table with Tuscan cheeses from Corzano e Paterno
served with spiced nuts, dried apple chips, red onion jam and spicy sicilian tomato jam
Pappa al Pomodoro with EVO
Spinach soup with a quail egg garnish
Chicken Kebab with a Savory dipping sauce
Cream cheese mousse
Cremino served melted with Evo and sea salt
My cookbook and a apple crumble cooked in a jar.