Seupa à la Vapelenentse (Italian Valpelline Cabbage, Bread and Fontina Soup) Story of the Dish Seupa à la Vapelenentse belongs to the cooking tradition of Valle d’Aosta. the classic seupa of Valpelline, layered with cabbage, bread, broth and Fontina. The dish is built around Valpelline cabbage, bread and Fontina soup, and its character comes from restraint rather than unnecessary complication. The ingredients are familiar, but the result depends on proportion, timing and resp

A five minute Roman classic made with chicken broth, eggs, Parmigiano Reggiano, nutmeg, and delicate stracci. Learn the professional technique for perfect Stracciatella alla Romana.