The perfect blend of experimental testing and applications in the kitchen of our agri-food products (developed within the various activities of the Institute’s Research Units) was created, thanks to Danilo Salerno, chef at Institut Agricole Régional, and to the collaboration with Renzo Bussi, one of the most renowned Bartender Consultants in Aosta Valley (A.I.B.E.S Aosta Valley).
This synergy’s signature characteristic is the strong bond with local production areas.
Innovative Recipes
Food Lab
focaccia bread with yogurt, Yoalp drained whey and sirloin steak with cider gravy.
Drink Lab
Yoalp drained whey, apple juice (Cofruits), génépy syrup (Distillerie Saint-Roch) and chamomile soda.
