Zuppa alla Valpellinese is a hearty, rustic casserole made from layers of crusty bread, cabbage, Fontina cheese, beef stock and a touch of ground cinnamon. Baked until the cheese is bubbling and the bread has absorbed the rich stock, this comforting dish is simple to prepare and full of flavour — perfect for chilly evenings.
The Aosta Valley is known for its substantial, comforting cuisine and Zuppa alla Valpellinese is a great example. Although the name includes “zuppa”, in Italy this term often refers to a stew-like casserole rather than a thin, brothy soup.
The dish is built in layers: slices of crusty bread alternate with boiled cabbage and grated Fontina cheese, then the whole casserole is poured with reduced-salt beef stock and finished with a sprinkle of cinnamon. The bread soaks up the stock, creating a satisfying, savoury texture and deep flavour.
Use stale bread for the best results — it soaks up the liquid without becoming overly gummy. If you don’t have stale bread, slice a crusty loaf and leave the pieces to dry for a day or two before assembling.
Ingredients
We tested different breads for this recipe. Dense, traditional wheat-free rye bread tends not to absorb enough stock and gave an unsatisfactory texture and flavour in our trials. We recommend a crusty loaf that blends rye and wheat, or, if that’s unavailable, a wholemeal or brown crusty bread works well too.
Ingredient notes and substitutions
- Beef stock – Use reduced-salt beef stock so the dish doesn’t become overly salty. If using a stronger store-bought liquid stock, dilute it with water (about half stock, half water).
- Cabbage – Savoy or green cabbage both work; remove the core and slice into strips before boiling.
- Fontina – Fontina melts beautifully here; Gruyère or another Alpine-style cheese are good alternatives.
Visual walk-through of the recipe
This visual guide highlights key steps. For the complete written recipe, ingredient amounts and tips, see the recipe card below.
- Prep the cabbage – Remove the core and cut the cabbage into strips, rinse well, then boil in salted water for about 5 minutes. Drain and set aside.
- Layer bread – Butter a baking dish, then arrange a layer of ½ inch (about 1 cm) slices of crusty bread to cover the base.
- Add cabbage and cheese – Top the bread with a layer of cabbage and then a layer of grated cheese. Reserve slightly more than half the cheese for the final layer.
- Finish and bake – Repeat the layers once more, finishing with the remaining cheese. Pour warm reduced-salt beef stock over the casserole and sprinkle with a generous pinch of ground cinnamon (about just under 1/4 teaspoon). Bake uncovered at 180°C (350°F) for 30–35 minutes, until the cheese is golden and bubbling. Let rest for 5 minutes before serving.
More recipes from the Aosta Valley
Italian Cookies
Tegole Valdostane (Hazelnut and Almond Cookies)
Mains
Costoletta alla Valdostana (Stuffed Breaded Veal)
Risotto
Risotto alla Valdostana (Fontina Cheese Risotto)
Sides
Creamy Polenta (Italian Cornmeal)
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Step By Step Photos Above
Most recipes include step-by-step photos and tips to help you get great results the first time.
Zuppa alla Valpellinese (Cheese and Cabbage Casserole)
By Emily
Equipment
- 11.5×7.5 inch baking dish
Ingredients
- 1 savoy cabbage
- 700 ml (3 cups / 23.5 fl oz) beef stock (reduced salt)
- 600 g (1.4 lbs) stale rye-and-wheat crusty bread (or wholemeal crusty bread)
- 400 g (14 oz) Fontina cheese (about 4.5 cups grated)
- Butter for greasing
- Generous pinch ground cinnamon (just under 1/4 teaspoon)
Instructions
- Preheat the oven to 180℃ (350℉). Bring a large pot of water to a boil and salt it well.
- Keep the beef stock warm but do not let it boil; turn off the heat if it starts to simmer vigorously.
- Remove the cabbage core and cut into strips. Rinse thoroughly, then add to the boiling salted water for about 5 minutes. Drain and set aside.
- Slice the bread into ½ inch (1 cm) thick slices and grate the cheese.
- Grease the baking dish with butter. Add a single layer of bread to cover the base, then a layer of cabbage and a layer of cheese (use just under half the cheese; reserve a bit more for the top).
- Add a second layer of bread and cabbage, then top with the remaining cheese. Pour the warm beef stock evenly over the casserole and sprinkle with ground cinnamon (about just under ¼ teaspoon).
- Bake uncovered at 180℃ (350℉) for 30–35 minutes, until the cheese is golden and bubbling. Remove from the oven and let rest for 5 minutes before serving.
Notes
- Salt: Using reduced-salt beef stock means there’s no need to add extra salt — the stock, cheese and bread provide ample flavour.
- Bread: Avoid very dense traditional wheat-free rye bread; it won’t absorb enough liquid. A rye-and-wheat crusty loaf or wholemeal/brown crusty bread are preferable.
- Cheese: Fontina can be swapped for Gruyère or another Alpine-style melting cheese.
- Leftovers: Store in the fridge for 1–2 days and reheat covered in the oven until piping hot. Texturally the casserole is best on the day it’s made.
Helpful Info for All Recipes
- Extra virgin olive oil is used in recipes unless stated otherwise.
- All vegetables are medium sized unless otherwise indicated.
- Recipes are tested using a fan (convection) oven.
- Nutrition is automatically calculated and should be treated as an approximation.
Nutrition
Carbohydrates: 60 g |
Protein: 31 g |
Fat: 24 g
Nutrition information is automatically calculated and should be used as an approximation.