In Aosta Valley, there's a scent that announces winter before the first snow falls: slow-cooked polenta, stirred with mountain butter and melting cheese. This is polenta concia, the dish that has brought Valdostan families together by the fire for centuries. More than a recipe, it's a way of being together.
A Story Born from the Cold
Like many mountain dishes, it was born from necessity. Farming families used what they had: cornmeal, alpine cheese, butter. The name "concia" comes from the French concer, meaning to season — a linguistic legacy of this border valley's history.
This was no ordinary meal: it gave people the energy to work the fields and tend the animals. And it was made together, around the copper pot, while stories passed from one generation to the next along with the wooden spoon.
Polenta was eaten every day, in countless ways: with potatoes, in fresh milk, reheated the next day with a little cheese. For the lucky ones, even with a touch of jam.
Ingredients That Tell the Valley's Story
Every ingredient in this rustic dish comes from here — from the pastures and mountain huts you'll see on your way up to the alpine lakes or the ski lifts. The recipe rests on just a few, well-chosen elements:
The secret lies in the alpine cheese: cows graze on flowers and herbs at high altitude, and you can taste it in every bite.
A Ritual Worth the Time
It's cooked in a copper pot, stirred continuously for at least forty minutes — traditionally with a juniper branch, which adds an extra layer of flavor. Once the polenta turns creamy, the "concia" begins: cheese cut into pieces, then butter. Everything is stirred vigorously until it melts into one smooth, silky mixture.
It's served immediately, piping hot, while the cheese is still perfectly melted. That's the moment the dish truly shines.
A Dish for Every Season
In winter, it warms you after a day on the slopes — enriched with sausage or porcini mushrooms, it's perfect for an evening après-ski.
In summer, it becomes lighter — or almost! Often served with seasonal vegetables or as a side to grilled meats. At village festivals, you'll still find it cooked in large pots, shared at long tables, alongside glasses of Torrette or Fumin wine, which stand up beautifully to the cheese's richness.
Real Energy for Mountain Living
This is a dish that truly nourishes: the carbohydrates in polenta provide long-lasting energy, the cheese brings protein and calcium, the butter adds the vitamins you need on cold days. Perfect before or after a hike, cross-country skiing, or a day on the slopes.
Like any great dish, it comes down to good ingredients: clean water, quality cornmeal, real Fontina and butter. But taste it in a mountain hut, slow-cooked and shared with good company, and somehow it tastes even better.
If you visit us in Champoluc, just ask — we'll be happy to point you to the best polenta concia in the valley, depending on the season.








All was really good
All was really good
Nice and friendly hotel, great breakfast
Nice and friendly hotel, great breakfast
All the comfort you need when enjoying this charming town.
All the comfort you need when enjoying this charming town.
Easter Ski Trip
Easter Ski Trip
Happy Vacation in Hotel L'Aiglon.
Happy Vacation in Hotel L'Aiglon.
Nice location, great value
Nice location, great value
Excellent séjour à l'hôtel l'Aiglon!
Excellent séjour à l'hôtel l'Aiglon!
Friendly familystyle hotel
Friendly familystyle hotel
Fabulous return visit
Fabulous return visit
Another GREAT stay
Another GREAT stay