Seupa à la vapelenentse – English

Casaforte La Tour, Valpelline, Aosta Valley, Italy. – Patafisik CC BY-SA 3.0

From Wikipedia, the free encyclopedia.

Ingredients

stale white bread,
Fontina cheese,
butter
broth
Savoy cabbage.

Seupa à la vapelenentse (in French, Soupe à la valpellinoise) is a typical dish of the Aosta Valley, especially of the Valpelline.
It is a soup prepared with stale white bread, Fontina cheese, butter and broth prepared with Savoy cabbage.
The original recipe foresees the use of stale white bread, because in the past it was very expensive and the soup was a way not to waste it.
In the commune of Valpelline in the last weekend of July is held the Festival of Seupa à la Vapelenentse.
Very common is the variant prepared with black bread and cabbage leaves.

Valpelline (French. AFI: [valpəlin] – Valpeleunna in Valle d’Aosta patois, locally Vapeleunna) is an Italian municipality of 603 inhabitants in Valle d’Aosta.

Regional recipe from Valle d’Aosta

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.