Chalet Ghiazza

Chalet Ghiazza is a family home set at the foot of Monte Bianco. The Ghiazza family has lived here for 42 years, originally from the Milan area. They speak Italian and French (interchangeably) which was good for me because so do I (kinda)!

Their beautiful wooden home is surrounded by rich alpine vegetation, wild flowers, fruit trees, and a garden full of greens, zucchini, beans, carrots, onions, potatoes, berries, and flowers. They have planters on the balcony full of herbs and flowers as well.

I lived in a small studio apartment in the heart of Courmayeur and walked the 1 km to their house every other day. It was a beautiful arrangement because I had time to myself at night and every other day I had the entire off to hike and enjoy the area. The days I was at Chalet Ghiazza, I was collecting slugs, watering plants, mowing the "park" (aka yard), harvesting fruit. legumes and veggies, washing greens, preparing vegetables to be frozen for the winter and just enjoying taking in the beautiful views. We ate primarily vegetarian and fresh from the garden, which I loved!

Franco & Daniela Ghiazza, my lovely and generous hosts!

I made this vegetable soup with things I picked fresh from the garden- peas, carrots, herbs, potatoes, onions. The only things purchased were the pepper and rice. 

Freshly picked peas are the sweetest things you will ever taste. A real treat!

Green beans

These purple beans were beautiful! They begin green and mature to purple. When you boil them, the beans and the water turn green! 

Flowers on the purple bean plant.

A freshly picked pear which now needs to ripen. They also had various plums and apricots and thus, lots of yummy marmalades.

Daniela preparing a simple but delicious ricotta dish with beet greens, olive oil, salt and pepper. Serve with fresh bread or crostini.

Fresh Ricotta

Beet Greens (or Spinach)

Extra Virgin Olive Oil

Salt and Pepper

Nutmeg

Seasoned Bread Crumbs (optional)

1. Boil and cut beet greens into smaller pieces.

2. Heat pan with EVOO, add fresh Ricotta mixed with greens and seasonings.

3. When golden brown, flip and continue cooking other side until also golden brown.

4. Slide out of pan and place on plate.

5. Serve with assorted breads and crostini

Grigliata! We cleaned the grill flat top with red wine first. These veggies were marinated in fresh tomato puree, garlic, salt, EVOO and fresh herbs (rosemary, thyme, basil). No vinegar was used, only tomato!

Polenta e Formaggio Pasticiata (mix/mess)

This was a delicious Val d'Astoan dish! Cooked polenta that was then mixed with various cheeses  and baked. The polenta was cooked with a bechemel sauce and the cheeses were local Fontina, aged Toma and Parmigiano. Savory, rich and delicious!