For 4 servings:

150 grs bacon, 2 garlic cloves, 400 grs turnips (or 500 grs savoy cabbage), slices of home-made bread, 150 grs grated Grana cheese, 1 litre hot broth, 100 grs. Fontina cheese.

Cust in stripes 100 grs bacon and mince the remainder with the garlic. Roast brown in a pan, adding the sliced turnips (or the striped cabbage), add the broth and cook for 30 minutes.
In a pyrex dish, put a layer of bread slices, pour two soup ladlefuls and sprinkle with grated cheese; keep adding layers until the ingredients’ end putting on top the sliced fontina.
Put in oven at 230°C until forming on the surface a golden crust

The recommendation is for strong local tannic reds like a Donnaz or a Torrette or any Gamay.

Carbonata (Carbonade)

For 4 servings:

800 grs beef lean meat, white flour, 500 grs onions, 50 grs butter, red wine, salt, pepper and nutmeg.

Slice the onions; dice the meat , lightly flouring them, golden fry with butter in a pan.
Take out the meat, put the onions and fry brown; add meat, salt and pepper and cook adding the wine until reaching a dark color of the meat.
Before serving, sprinkle with nutmeg.

The suggested wines are younger reds like the Chambave rd or the Arnad or the Nus red.

Caffè alla Valdostana (Coffee Aosta valley style)

For 4 servings:

200 ml hot american coffee, 50 ml grappa, 50 ml red wine (your like), 1 lemon peel, sugar.

Prepare the coffee adding all other ingredients, warm and pour in the “grolla” (=graal) typical jug; fire every opening: a light blue flame will start, put out and drink.
Missing the grolla, put all ingredients in a pot, put on a small stove and stir; when very hot, light fire and then put out.
Serve in hot cups with edge smeared with sugar

No alcoholic matching is possible, due to the coffee’s nature; can try with Genepy, the local herbal liqueur…...