Panzerotti alla valdostana. – Panzerotti Aosta Valley style.

Panzerotti alla valdostana. – Panzerotti Aosta Valley style. – Cooperativa Produttori Latte e Fontina


  • 500 g white flour “00.”
  • 20 g of brewer’s yeast
  • 300 g of DOP Fontina cheese
  • salt
  • pepper
  • 100 g of parmesan cheese
  • 1 kg of tomatoes
  • anchovy fillets
  • 200 g of raw ham
  • 100 g of butter
  • milk
  • oil for frying

How to make Panzerotti alla valdostana. – Panzerotti Aosta Valley style.

Dissolve the brewer’s yeast in about 200 g of warm, salted water. Then mix with the flour and knead until the dough is smooth, homogeneous, and well compact. Wrap it in a cloth and let it rest for at least 2 hours. Divide the dough into 20 pieces and roll out each one with a rolling pin to obtain thin disks of about 15 cm in diameter. On each half, spread a layer of tomato sauce obtained by blending ripe tomatoes and letting them dry on the fire with butter for about a quarter of an hour. On the sauce layer, add pepper, thinly sliced Fontina, prosciutto, Parmesan, and a fillet of anchovy. Fold the panzerotti thus obtained in two to form half-moons, pressing the edges, slightly moistened with milk, so that the filling remains well enclosed. Fry the panzerotti in hot oil, drain them well browned and crispy. Serve hot.

Regional Recipe from Aosta Valley

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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