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The champions' soup

The queen of Aosta Valley soups, the Seupa à la Vapelenentse, is one of the most famous recipes of local gastronomy. It is a typical peasant dish made of stale white bread and Fontina, which is prepared by cutting the two ingredients into slices, then placed one on top of another and then wet with broth, covered with melted butter with a sprinkling of cinnamon and then cooked in the oven.


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