The Seupa à la Vapelenentse and its tradition in Valpelline

What is the Seupa à la Vapelenentse?

The Seupa à la Vapelenentse is one of the oldest and tastiest traditions of the Aosta Valley. It is an oven-baked soup made with white bread, fontina cheese, cabbage, and butter, prepared according to a recipe passed down through generations in the small municipality of Valpelline. This simple yet flavorful dish represents the soul of the Aosta Valley mountain cuisine.

Why is the Seupa à la Vapelenentse considered a cultural asset?

Preparing the Seupa à la Vapelenentse means keeping a centuries-old tradition alive. The Municipality of Valpelline wanted to recognize this deep bond between dish and territory by granting it the De.Co. (Denominazione Comunale di Origine). This title certifies that the Seupa is prepared according to traditional methods, with local ingredients and great respect for past customs.

When does the Sagra della Seupa take place in Valpelline?

The Sagra della Seupa à la Vapelenentse takes place every year on the last weekend of July, during the feast of the Patron Saint of Valpelline. For over 50 years, this event has animated the village with music, colors, and irresistible aromas. The streets of the town fill with food stands, visitors, and tourists eager to taste the real Seupa prepared by local chefs.

What can you do during the Sagra della Seupa in Valpelline?

In addition to tasting the famous Seupa à la Vapelenentse, the festival is a perfect opportunity to discover Valpelline and its surroundings. Tourists can stroll through the ancient alleys of the village, visit the parish church, and admire the mountains surrounding the valley. During the event, activities for both adults and children, musical performances, and convivial moments are organized where it is easy to meet locals. The atmosphere is authentic, welcoming, and festive.

Where is Valpelline located and how can you get there?

Valpelline is located in the central part of the Aosta Valley, a few kilometers from Aosta. The village is easily reachable by car via the SS27 of Gran San Bernardo. Those coming from Turin or Milan can take the A5 motorway to Aosta and continue towards Valpelline following the signs. The village is surrounded by nature and represents an ideal starting point for those who love trekking, scenic walks, or simply relaxing in the mountains.

What are the ingredients of the Seupa à la Vapelenentse?

The traditional recipe is very simple and uses only genuine ingredients: 1.5 liters of meat broth 1 cabbage 400 g of Valdostana fontina cheese 500 g of homemade white bread sliced Ground cinnamon 150 g of butter These few ingredients, skillfully combined, give life to a substantial dish with an irresistible aroma and authentic flavor.

How is the Seupa à la Vapelenentse prepared step by step?

1. Preparation of ingredients: slice the bread and cut the fontina into pieces. 2. Cook the cabbage: boil the cabbage in the meat broth. 3. Layering: in a baking dish, alternate a layer of bread and a layer of fontina until finishing with fontina. 4. Add the broth: pour the boiling broth over the baking dish and let everything soften. 5. Butter and cinnamon: pour the very hot melted butter over the last layer and sprinkle with a pinch of cinnamon. 6. Baking: bake at 200-220 °C for about 40 minutes, until the fontina becomes golden and crispy. The result is a gratin soup, fragrant and gooey, perfect to enjoy hot.

What wine pairs well with the Seupa à la Vapelenentse?

The traditionally recommended wine is Arnad Montjovet, a full-bodied and aromatic red wine from the Aosta Valley, served at 18 °C. Its strong flavor pairs perfectly with the creaminess of the fontina and the richness of the butter, enhancing every bite.

What other specialties can you taste in Valpelline?

In addition to the Seupa, in Valpelline you can taste many other Valdostana specialties: polenta concia, mocetta (dried meats), local cheeses, and traditional desserts like tegole valdostane. Many restaurants and agriturismos offer tasting menus that allow you to fully explore mountain cuisine.

Why visit Valpelline during the Sagra della Seupa?

Participating in the festival means experiencing an authentic experience filled with flavors, encounters, and tradition. Tourists can closely observe the preparation of the Seupa, listen to the stories of the locals, and immerse themselves in the unique atmosphere of the village. Moreover, the festival is also a great opportunity to explore Valpelline and its side valleys, where nature is the protagonist. Hiking trails, alpine views, and small villages frame an event that celebrates not only cuisine but also Aosta Valley identity.

What makes the Seupa à la Vapelenentse so special?

What makes the Seupa unique is its genuine simplicity. Every ingredient tells a story: the bread baked in the home oven, the fontina produced from the milk of cows grazing at high altitudes, the fresh butter from the alpine pastures. Everything comes from the territory and helps keep the local economy and culture alive. Tasting the Seupa à la Vapelenentse means not only enjoying a typical dish but also connecting with the most authentic Aosta Valley tradition that unites flavor and identity.

Where to sleep and what to visit around Valpelline?

For those wishing to stay a few days, Valpelline offers small hotels, bed & breakfasts, and welcoming agriturismos, ideal for a relaxing stay. Nearby, you can visit the castles of the Aosta Valley, hike in the natural parks, or reach famous locations like Aosta, Ollomont, and Bionaz. During the summer, the valley transforms into a perfect place for those who love nature, good food, and local traditions. Take advantage of the festival to taste the Seupa and discover the magic of Valpelline.