Zuppa alla Valpellinentze
Cabbage, bread and Fontina soup
Layers of stale rye bread, Savoy cabbage and Fontina soaked in meat broth and baked until set, the hearty 'soup' of the Valpelline.
Key ingredients
rye breadSavoy cabbageFontinabroth
What wine goes with Zuppa alla Valpellinentze?
- Petit Rouge The perfumed Petit Rouge of Torrette suits the rich cabbage-and-cheese bake without overpowering it.
- Valle d'Aosta o Vallée d'Aoste DOC A Torrette (Petit Rouge) under the DOC is the valley's match for the baked soup.