"With its freshly fallen snow and fine Italian
food, the pretty village of Courmayeur is
ideal for a short skiing holiday ..." Daily
Telegraph 23/01/08 >>>

"Bar Roma, Courmayeur - Right in the heart
of Courmayeur on the cobbled pedestrianised
street is this classic of old-school Italian
hospitality. As you walk in, you're welcomed
by a giant table of anti-pasti, freely available
to imbibing customers. Crash out on the
comfy sofas, indulge in a bottle of wine or
crisp Italian lager and help yourself to the
continually updated delicacies. Time it right
and you can dine for free". Easyjet Magazine

"In the Valle d'Aosta, and just one hour's drive from Turin airport, Pila has hosted the
British industry ski test for the last four years. It has enough steep off-piste terrain to
keep the British experts happy for a week, yet is not so large as to be intimidating ...
there is no claustrophobic feel here; you can gaze down on the old Roman town of Aosta
and across the wide valley to Mont Blanc and the Matterhorn". Graham Bell, Ski Sunday's
action man, 2006. More >>>

"Mountains? Italy's Aosta Valley has the pick of the crop: which other region could boast
the Matterhorn, Mont Blanc, Monte Rosa and Gran Paradiso - all over 4000 metres - in its
grasp? Few, if any, ski regions in the world can match the variety, charm, cuisine and
spectacular scenery of north-west Italy's celebrated Aosta Valley with its 878 kms
(almost 550 miles) of pistes spread among 28 ski villages." More >>>


"The smallest of Italy's regions, actually an Italian province with special status, Valle
d'Aosta sits in a completely mountainous area, surrounded by France to the west,
Switzerland to the north and Piedmont to the east and south". More >>>


"CHRISTMAS DAY ON THE SLOPES". More >>>

"Not many ski resorts can boast more mountain restaurants (19) than lifts (18) but
Courmayeur is one of them. The best of them is the old stone hut of Maison Vieille. Its
tiny kitchen serves wonderful food under the guidance of the charismatic Giacomo. Hot
focaccia with fresh tomatoes, basil and proscuitto, tricolor home-made pasta and
blueberry cake. Sitting on the terrace you get a dazzling view down the length of the
Aosta Valley". Easyjet inflight magazine, March 2007

"We like its fast, snowsure carving and how empty Pila is, except on the very
easiest pistes. The only people who go there are British school parties so, when it snows,
nobody - we mean nobody - competes with you for the powder in the wide-open bowls
at the top of the resort". DAILY MAIL SKI & SNOWBOARD MAGAZINE, December 2006


"Maison Vieille - Old hut above Courmayeur, reached by chairlift from Plan Chécrouit. Colourful chef, Giacomo Calosi, presides over the bar and simple kitchen, producing
succulent roast meats and pasta - three types in one giant dish. He is famous for his flambé of fruits of the forest". DAILY TELEGRAPH, 14/10/06

"The town's [Courmayeur] cobbled medieval streets, boutiques, eateries make this
getaway for Milan and Turin's cognoscenti a uniquely seductive proposition. Yes, the
streets run with mink. Yes, you may be blinded by Ivana Trump-style gold lame ski-
suits on the slopes. And yes, unfettered gourmandising in the top spots could put paid
to the kids' university fund in a week. But this fiercely stylish resort has a democratic side
too ... Of the many brasseries which serve unpretentious pasta and meat dishes, Mont
Frety tops the charts for flavour and value. And the town's most defining feature doesn't
even come with a price tag - the early evening passeggiata when impeccable
Italians work Via Roma like it's a catwalk". THE GUARDIAN 15/12/07