Dish

Zuppa alla Valdostana

Cheese soup

The soup is made by cooking onions and garlic in butter, then adding chicken broth and bread. The soup is then blended until smooth and Fontina cheese is added to give it a creamy texture. The soup is served with croutons and a sprinkle of parsley.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup

Origins and history

Zuppa alla Valdostana has its origins in the cuisine of the Aosta Valley region, which is known for its hearty and flavorful dishes. The dish is named after the Fontina cheese, which is a staple in the region.

Dietary considerations

Contains gluten and dairy. Not suitable for vegans or those with lactose intolerance.

Variations

There are many variations of Zuppa alla Valdostana, with different ingredients and preparation methods depending on the region. Some variations include adding vegetables, such as potatoes or leeks, to the soup.

Presentation and garnishing

Zuppa alla Valdostana is traditionally served in a ceramic bowl, which adds to the rustic and traditional feel of the dish. It is garnished with a sprinkle of parsley.

Tips & Tricks

To make the perfect Zuppa alla Valdostana, it is important to use high-quality Fontina cheese and to let the soup simmer for a long time to allow the flavors to develop.

Side-dishes

Croutons are traditionally served with Zuppa alla Valdostana, which add a crunchy texture to the soup. It is also served with a full-bodied red wine, such as a Barolo or a Nebbiolo.