The smallest and northernmost Italian region, Valle D’Aosta is also one of the most unique. The region is heavily influenced by its French and Swiss neighbors in all aspects of culture, but its food shows these influences the most. It should come as no surprise that this region, with its extremely cold climate, is known for the heartiest cuisine in Italy. Rather than tomatoes and pasta, Valle D’Aosta’s cuisine consists of polenta, rye bread, bacon, and cheese. Fontina is the base for Valle D’Aosta’s fondue, fonduta, which can also include more refined local cheese like Robiola.