Behind every dish, every rising dough, and every flame of our oven are our hands, our heart, and authentic passion. But the true soul of Locanda da Mami is you, our guests, who take a seat at our tables every day, sharing smiles, aromas, and genuine mountain moments.
Creative soul of mountain recipes and gourmet pairings. From careful selection of Aosta Valley PDO delicacies like Saint-Marcel ham and alpine tomas, to the harmonious balance of every creation.
Guardian of long-fermentation doughs and live-fire baking. With artisan precision and continuous study of stone-ground raw flours, he brings to the table a pizza with an airy, fragrant crust that is exceptionally easy to digest.
Not just a wood-fired oven, but the prestigious rotating deck patent by Marana Forni. The refractory stone bed rotates continuously, guaranteeing perfect and uniform baking at 450°C: no burnt spots, a golden airy crust, and aromas that enhance every alpine ingredient.
Mountain cuisine, wood-fired pizzeria, rooms with a view and panoramic outdoor terrace: all the spaces of our home in Charvensod, blending historic wood, natural stone and authentic hospitality.
Excellent local produce from the Aosta Valley, seasonality and recipes celebrating our valley through tradition and craftsmanship. From exceptionally light pizzas baked in our rotating Marana oven to rich alpine classics such as fondues, game, and choice cuts.
Explore Pizzas & Dishes →Every dish tells the story of celebrated Aosta Valley ingredients meeting master craftsmanship and slow-fermented dough.
Signature Pizza
Fior di latte mozzarella, fresh local figs, PDO Campania burrata, and Saint-Marcel cured ham with alpine herbs.
Chef's Classic
Fresh seasonal zucchini blossoms, local fior di latte, Cantabrian Sea anchovy fillets, and fresh pink peppercorns.
Gourmet
San Marzano PDO tomato, fior di latte, yellowfin tuna fillet in olive oil, and Tropea red onion caramelized with balsamic vinegar.
Selected Cuts
Prime Piedmontese Fassona beef tagliata grilled over live embers, sweet Cervia sea salt, and alpine rosemary.
Fresh Pasta
Handmade egg tagliatelle, slow-simmered mountain venison ragù marinated in Torrette PDO red wine and juniper.
To Share
Arnad PDO cured lard, beef mocetta, traditional boudin, raw-milk alpine Fontina, and chestnuts glazed in mountain honey.
Gourmet Pizza
Tomato, local fior di latte, whole fresh cow's milk burrata, cured ham, and fresh basil.
Homemade
Artisan mountain raspberry and wild berry mousse, redcurrant coulis, and fresh mint.
Dessert Pizza
Wood-fired crust sliced into wedges, warm molten Nutella filling, and dusted bitter cocoa.
Alpine Tradition
Served warm in the traditional candlelit fojòt pot with hunchback cardoons, cabbage, and fresh seasonal vegetables.
Locanda da Mami in Charvensod is more than just a place to enjoy a pizza or spend the night: it is our home and a gathering place for a community we love. Everything that leaves our kitchen stems from our daily bond with this village, its mountains, and the people who live and work here.
We believe in true authenticity, built on handshakes and mutual respect. In our cellar selection, alongside renowned historical labels, we proudly champion young local winemakers from Charvensod like Ronza and Jorrioz, while our artisan cheeses and cured meats come directly from local farmers across the Aosta Valley.
This is our approach to dining and hospitality: offering everyone who walks through our doors the warmest, most genuine, and heartfelt spirit of our alpine valley.
Three carefully designed rooms set in the quiet village of Charvensod, minutes from Aosta and the Pila ski gondola. En-suite stone bathroom, original exposed beams, king-size beds, and spectacular views over the Aosta valley.
From the Locanda to Social
Follow us on Instagram and Facebook to discover daily chef specials, fresh bakes from our Marana oven, and everyday life at the Locanda.
Live flame at 450°C and the aroma of burning wood in our Marana rotating oven.
View on Instagram →Weekend specials: selected ingredients and recipes rooted in alpine tradition.
View on Facebook →Flour research and 48-hour fermentation: extraordinary lightness and easy digestion.
View on Instagram →From alpine tomas to cured motzetta: authentic flavors of our Aosta Valley land.
View on Instagram →Fresh Campania burrata, Saint-Marcel cured ham, and fresh basil.
View on Facebook →Roberto & Veronica: dedicated to your table every day with smiles and genuine passion.
View on Instagram →