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Ancient ruins of Aosta |
![photo IMG_6071_zps370c8f97.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6071_zps370c8f97.jpg)
![photo IMG_6074_zps14c42b98.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6074_zps14c42b98.jpg)
![photo IMG_6072_zps3ab20930.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6072_zps3ab20930.jpg)
![photo IMG_6075_zps6db08bad.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6075_zps6db08bad.jpg)
![photo IMG_6116_zps41b8ee47.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6116_zps41b8ee47.jpg)
It's an ancient city with full of ruins.
![photo IMG_6110_zpsa144e907.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6110_zpsa144e907.jpg)
We took a walk tour of the ruins. Aosta was once a provincial capital of Roman empire, so some of the ruins are more than 2,000 years old!
![photo IMG_6133_zps836f0350.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6133_zps836f0350.jpg)
After we checked in at a hotel where we are going to stay for the next two nights, we went to a local restaurant where they serve Aosta's regional cuisine. There are lots of Fontina d'Aosta cheese, lardo (cured pork fat), and other cheese and meat in their cuisine. Really tasty and I enjoyed everything so much.
![photo IMG_6136_zps7f965dd4.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6136_zps7f965dd4.jpg)
With Aosta's local wines and Genepy (juniper berry liqueur).
![photo IMG_6078_zps08ae1cf7.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6078_zps08ae1cf7.jpg)
![photo IMG_6098_zps3a18b93e.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6098_zps3a18b93e.jpg)
![photo IMG_6099_zps2a833551.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6099_zps2a833551.jpg)
![photo IMG_6104_zpsc503e7d2.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6104_zpsc503e7d2.jpg)
![photo IMG_6106_zpsc0a1ddec.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6106_zpsc0a1ddec.jpg)
![photo IMG_6110_zpsa144e907.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6110_zpsa144e907.jpg)
We took a walk tour of the ruins. Aosta was once a provincial capital of Roman empire, so some of the ruins are more than 2,000 years old!
![photo IMG_6119_zps208b170b.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6119_zps208b170b.jpg)
![photo IMG_6124_zps4c931eb3.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6124_zps4c931eb3.jpg)
![photo IMG_6126_zpsc004993e.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6126_zpsc004993e.jpg)
![photo IMG_6129_zps1f99bdaa.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6129_zps1f99bdaa.jpg)
![photo IMG_6131_zps0a78c9a9.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6131_zps0a78c9a9.jpg)
![photo IMG_6133_zps836f0350.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6133_zps836f0350.jpg)
After we checked in at a hotel where we are going to stay for the next two nights, we went to a local restaurant where they serve Aosta's regional cuisine. There are lots of Fontina d'Aosta cheese, lardo (cured pork fat), and other cheese and meat in their cuisine. Really tasty and I enjoyed everything so much.
![photo IMG_6120_zps1bbe5b28.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6120_zps1bbe5b28.jpg)
![photo IMG_6134_zpsa02ed191.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6134_zpsa02ed191.jpg)
![photo IMG_6136_zps7f965dd4.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/IMG_6136_zps7f965dd4.jpg)
With Aosta's local wines and Genepy (juniper berry liqueur).