🇮🇹 Italian · Soup
🍲 Zuppa Valpellinentze
Seupa a la Vapelenèntse
A rich, baked Alpine soup layering cabbage, stale bread, and Fontina cheese under a beef broth, from the small town of Valpelline in Italy's smallest region.
More casserole than typical soup, zuppa Valpellinentze is assembled in layers and baked until the cheese fully melts into the broth-soaked bread and cabbage, a substantial, warming dish suited to Valle d'Aosta's cold mountain winters.
Ingredients
Equipment: Large pot for blanching, Baking dish
- 1 small savoy cabbage, shredded
- 300 g (10.5 oz) stale rustic bread, sliced
- 300 g (10.5 oz) Fontina Valle d'Aosta, thinly sliced
- 1 L (4¼ cups) beef broth
- 80 g (⅓ cup) unsalted butter, melted
- Salt and pepper, to taste
Method
- Blanch the shredded cabbage in salted boiling water for 5 minutes, then drain.
- Layer half the bread slices in the bottom of a baking dish.
- Top with half the blanched cabbage and half the Fontina slices.
- Repeat with the remaining bread, cabbage, and cheese.
- Pour the hot beef broth evenly over the layers until well moistened but not swimming.
- Drizzle with melted butter.
- Bake at 200°C (400°F) for 30–35 minutes until the cheese is fully melted and the top is lightly golden.
- Serve hot, directly from the baking dish.
Chef Tips
- Genuine Fontina Valle d'Aosta DOP melts especially well and gives the most authentic result.
- Add the broth gradually, checking that the bread is well moistened without becoming a soupy mush.
- This dish is substantial enough to serve as a complete meal on its own.
Common Mistakes to Avoid
- Adding too much broth, resulting in a soggy, mushy dish rather than distinct layers.
- Using a lower-quality, less meltable cheese, which won't achieve the same rich, cohesive result.
- Skipping the cabbage blanch, leaving it too raw and crunchy within the finished dish.
Nutrition (per serving)
Health Benefits
- Cabbage provides fiber and vitamin C; a good source of calcium from the abundant cheese.
Cultural Note
Zuppa Valpellinentze takes its name from the small town of Valpelline in Valle d'Aosta, Italy's smallest and most mountainous region, reflecting its hearty Alpine culinary tradition.
Storage & Serving
Storage: Refrigerate up to 2 days.
Reheating: Reheat covered in the oven until warmed through.
Serve with: A robust red wine from Valle d'Aosta