In the charming village of Valpelline, nestled in the Aosta Valley, the preparation of the delicious Seupa à la Vapelenentse is a matter of pride for locals, who see themselves as both creators and guardians of this ancient recipe. This baked soup, made with bread and fontina cheese, is more than just a dish—it’s a cultural treasure that embodies the rich traditions of the region. Recognized with the prestigious De.Co. (Denominazione Comunale di Origine), this culinary gem is celebrated for its adherence to time-honored methods, preserving the past in every bite.
For over 50 years, the Seupa Festival has brought the town of Valpelline to life during the last weekend of July, in honor of the Patron Saint. The preparation of Seupa, just as in the past, involves much of the community, strengthening a collective sense of belonging and drawing enthusiasts and tourists alike to partake in this joyous event.
The festival is the perfect occasion to savor this and other local specialties, while also exploring the stunning landscape that surrounds Valpelline.
Recipe: Seupa à la Vapelenentse
Ingredients (for 4 people):
- 1.5 liters of meat broth
- 1 savoy cabbage
- 400g of fontina cheese
- 500g of white bread (rustic) sliced
- Cinnamon powder
- 150g of butter
Preparation:
- In a baking dish, layer the bread and fontina, finishing with a top layer of fontina.
- Boil the cabbage in the meat broth. Pour the broth over the bread layers, allowing everything to soften. Then, drizzle very hot melted butter over the top layer.
- Sprinkle with cinnamon and bake in a preheated oven at 200-220°C (390-430°F) for about 40 minutes, until the fontina becomes golden and begins to form a crust.
- Serve hot.
Recommended Wine: Pair this hearty dish with Arnad Montjovet, served at 18°C (64°F), to enhance the rich flavors of the Seupa.