Lo Rè

Lo Rè is a traditional dish from the Aosta Valley in northwestern Italy, specifically associated with the commune of Nus. The name derives from the local patois and translates to "the king," reflecting its historical status as a celebratory or noble dish. Its origins lie in the region's alpine pastoral culture, where simple, hearty ingredients were transformed into rich, warming fare.

The dish is fundamentally a savory bread and cheese pudding. Key ingredients include stale rye or wheat bread, local Fontina DOP cheese (known for its nutty, creamy character), milk, eggs, and butter. A great version achieves a perfect contrast: a golden, crisp crust giving way to a soft, custard-like interior where the bread has fully absorbed the dairy and the cheese has melted into luscious, stringy pockets. The balance of saltiness from the Fontina against the richness of the eggs and butter is crucial.

Regional variations are minimal but significant. In Nus itself, the dish is often prepared with a higher proportion of Fontina, sometimes incorporating a touch of nutmeg or local herbs. Some versions use beef broth instead of milk for a deeper savory note. According to the venue Jacquemin in Nus, as featured on *Cosa mangiamo oggi?*, their interpretation honors the classic, letting the quality of the local Fontina shine. Lo Rè remains a beloved winter staple, a testament to the Aosta Valley's ability to elevate humble ingredients into a dish fit for a king.