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

Fesillsüppu is a fortifying Walser soup from Issime made with rice, borlotti beans and mountain cheese.

Seupa à la Vapelenentse (Italian Valpelline Cabbage, Bread and Fontina Soup) Seupa a la Vapelenentse carries the name of a village inside its own title. Vapelenentse is the patois way of saying of Valpelline, the valley that climbs north of Aosta towards the glaciers of the Grand Combin, and this baked dish of cabbage, dark bread, broth and Fontina is what that valley cooks to feed people properly. It is called a soup and it is eaten with a fork. Nothing in it is expensive. R