What are Tegole Valdostane?
The name “tegole” means “roof tiles” in Italian. At first glance, they look simple, but that’s precisely where their charm lies. They’re thin, light, pleasantly crisp, and have an intense nutty aroma. They contain no creams or fillings—high-quality ingredients play the leading role.
How did they come about?
Although they are now considered a traditional specialty of the Aosta Valley, their history isn’t as old as it might seem. They were created around 1930, when pastry chefs from the Boch family in Aosta were inspired by French tuile-style almond cookies during a trip to Normandy. They adapted the recipe to use local ingredients, particularly hazelnuts, and created a dessert that quickly became a regional classic.
Today, Tegole Valdostane are considered among the region’s best-known traditional sweets, and you can find them in almost every pastry shop or store selling local products.
The Secret to Their Flavor
The recipe is surprisingly simple. The base consists of finely ground hazelnuts, almonds, sugar, egg whites, a small amount of flour, butter, and often a drop of vanilla.
The dough is rolled out into a very thin layer and baked until golden brown. Sometimes they’re shaped into a crescent while still warm. This makes the cookies light, crispy, and they literally melt in your mouth.
In the Aosta Valley, locals most often enjoy them with coffee or espresso, as a sweet treat after dinner, with vanilla ice cream, with chocolate mousse, or simply on their own.
It is precisely their delicate flavor that makes them a versatile dessert—not too sweet and the perfect accompaniment to afternoon coffee.
Where can you try them?
You’ll find the best Tegole Valdostane right in the Valle d’Aosta region, especially around the city of Aosta. They’re sold at local pastry shops, family-run bakeries, and stores specializing in regional specialties. They’re often packaged in elegant boxes, making them a popular edible souvenir from your vacation.
Some manufacturers also offer modern variations with dark chocolate or pistachios, but the traditional recipe still relies on a combination of almonds and hazelnuts.
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