A vegan reinterpretation of Lombard riso e verze: Vialone Nano rice and savoy cabbage in a deep vegetable broth.

Home fermented white cabbage braised with onion, apple, juniper, caraway and white wine, in the way of the Alpine valleys.

Italian Aosta Valley Cabbage and Fontina Soup (Seuppa a la Vapelenentse) Seuppa a la Vapelenentse is the baked bread soup of the Valpelline valley, and it is built from three things every Valle d'Aosta kitchen once had within reach: bread that had gone hard, cabbage from the garden, and Fontina cut off the family wheel. Broth binds them. Butter finishes them. Nothing else is required. It arrives at the table as a dense baked dish rather than a liquid soup, browned and blister