Étroubles is rich in history: in the hamlet of Vachéry, is the tower of the twelfth century. Of old, in Étroubles, the small capital of the Valle del Gran San Bernardo, remains the bell tower, built in cutting of stones square top in 1480 with the carved wooden portal of the seventeenth it was the entrance to the old church. The parish church of today was built in 1814 and houses within the Trésor de la Paroisse with sacred objects of the fourteenth to the present day.
To ignite the imagination, in the medieval village, are the narrow cobblestone streets, the springs from which flows the cool water of the mountain Vélan, the renovated houses made of local stone with roofs lose, according to the traditional architectural types. In rural buildings dominate the wood and the stone, because the peasants employed materials that were in place.
The village is a pedestrian area, green areas, meadows and mountain pastures are well maintained, the balconies are always full of flowers, the Via Francigena is the subject of careful maintenance, many corners and streets were retrained. Étroubles is a demonstration of how the mountain can survive without distorting and give in to the tourism invasive. Still to see are: the first dairy turnaria of the Aosta Valley (1853), now a museum, the first hydroelectric plant in the Valle del Gran San Bernardo, the Central Bertin, dating back to 1904 and the five chapels in the parish has main villages. The chapel of Bezet, with its frescoes, is in 1742, that of Echevennoz, with its murals, was founded in 1440 and restored in 1836; Eternod was rebuilt in 1935 on the existing seventeenth-century chapel; Vachéry, built in 1506 and restored in 1999, an altar carved in wood of the eighteenth century, Saint-Roch near the cemetery and recently restored after a long period of neglect.
The local products
The undisputed queen of the flavors of the cheese is Étroubles, DOP cheese made with whole milk cow Aosta Valley. The fontine Alpine, in particular, the richest flavor and fragrances, are celebrated as the best in the Valle d’Aosta, thanks to the expertise of uncontaminated pastures and cheese makers.
The local dishes
It’s the soup with fontina cheese and black bread. The preparation and baking of bread is one of the most important events for the whole community. With the word “pan ner” is defined as the bread of rye and wheat which was the staple food for the family. This bread lasts a long time on ratelì (racks of bread). The bread is baked in a wood oven Community once during the year in November and is preserved essicandolo.
Where to stay in Etroubles
There are high quality hotels and B&Bs available, check them out and make a reservation here.