Zuppa di Saint-Oyen – Saint-Oyen Soup


  • 400 g of white bread (ugly and good type)
  • 400 g of Fontina cheese
  • 150 g of butter
  • a pinch of powdered cinnamon
  • 1 liter and a half of meat stock prepared with sage, rosemary, laurel, ¼ of Savoy cabbage and various vegetables to taste
  • 400 g of Saint-Oyen ham or cooked ham or Prague-type ham

How to make Saint-Oyen Soup

Slice the bread, if possible bought the day before, into slices about 1 cm thick. Then slice the Fontina into pieces about 3 mm thick. Butter a baking pan, and lay a layer of bread, arranging it thickly so as not to leave any empty spaces, then lay a layer of Fontina, in the same way, making sure that it completely covers the layer of bread, finally lay the slices of ham. Repeat the operation three times. Pour the boiling broth over the prepared “seupa” and prick it with a fork to make sure it penetrates evenly. Melt the butter with a pinch of cinnamon, and pour it evenly over the “seupa”; bake for 40 minutes at 200/220°C, taking care that the surface becomes golden, but without burning it. Remove from the oven a few minutes before serving and allow to rest.

Regional Recipe from Aosta Valley