A traditional recipe from Aosta Valley, warm and hearty, to immerse yourself in its typical flavors, the perfect dish for a winter meal.
The Zuppa, or Seupa, alla Valpellinentze takes its name from the village of Valpelline, in the valley of the same name, and consists of a few simple but hearty ingredients: bread, meat broth, and melted cheese, creating a delicious dish appreciated by everyone.
Not just any cheese: the secret ingredient for a true Zuppa alla Valpellinentze is DOP Fontina cheese, born in the alpine pastures of Aosta Valley, a staple of Aosta Valley cuisine.
Popular in the region is the variant with savoy cabbage, which is lighter but just as tasty.
The recipe
Here’s how to make a real Valpellinentze at home!
Ingredients for four people:
- 1/2 kg of stale white bread
- 1.5 liters of meat broth
- 400 grams of DOP Fontina cheese
- 1 savoy cabbage
- cinnamon powder
- 150 grams of butter
Preparation
Start by boiling the savoy cabbage in the meat broth. Take an oven pan and arrange the bread, cabbage and fontina cheese in layers. We recommend ending with a layer of fontina cheese to create the typical cheese crust. Melt the butter and add the meat stock and melted butter over the last layer. Preheat the oven to 220 degrees celsius, in the meantime, sprinkle with cinnamon, and when the oven is hot, put everything into it. Let it cook for 40 minutes: when the Fontina cheese forms a golden crust, it’s time to take it out of the oven and serve.
To complete the sensory journey through the flavors of Aosta Valley, you can pair your Valpellinentze with a typical Aosta Valley red wine.
Now it’s your turn! Make your own version of the Zuppa alla Valpellinentze, take a photo and share it on social media tagging @italea.valledaosta
And then all you have to do is enjoy it!
