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Fontina is renowned for its fantastic meltability, but one of the most traditional and tasty dishes that showcases this stunner is little known in the US. I’m on a mission to change that because zuppa valdostana is the epitome of simple yet decadent Italian comfort food that will satisfy your cheesiest cravings and transport your tastebuds to the pristine alpine pastures of Valle d’Aosta.
I first tried zuppa valdostana—which translates to “Valdostan soup” but is really more of a hearty casserole—when I visited the family-run Fontina producer Vallet Pietro, nestled in the mountains of the tiny town of Donnas, close to the intersection of Italy’s northwestern border with France and Switzerland. The heavenly combination of bread, beef broth, butter, onions, and plenty of the famous local cheese is a staple of the cucina di montagna of Valle d’Aosta, the smallest of Italy’s 20 regions, surrounded by the highest peaks in the Alps.
Lorena Vallet manages Vallet Pietro’s operations together with her two siblings and their parents, who founded the caseificio over 40 years ago. She explained that zuppa valdostana historically was a dish that made use of what farmers had at home. “You wouldn’t throw away stale bread, and everyone had a least a couple of cows, so there was meat to make broth, and of course cheese and butter.” Their family still typically enjoys the hearty soup at least once a week, especially in the winter.
Like so many Italian dishes, there is no one standard recipe; some people add cabbage or other vegetables, such as zucchini, while others use rye or whole wheat bread. But the Vallet family’s rich and flavorful version is the one I wanted to recreate at home. Lorena didn’t give me specific quantities, other than “a lot” of butter and Fontina, so I interpreted those liberally in the recipe below. The result is a divine marriage of crispy yet moist cheese-covered bread and buttery onions, perfect on a chilly night, or any time you need a soothing, satisfying meal.
One very important distinction to note: Fontina Valle d’Aosta is a Protected Denomination of Origin (DOP) cheese that can only be made from the raw milk of three breeds of local cows and must be aged in caves in the mountains of Valle d’Aosta. Seek out this authentic Italian Fontina (look for the yellow and red PDO seal and Fontina logo on the packaging) rather than domestic versions to ensure that the incredible, earthy, nutty flavor of the formaggio shines through and is the true star of this dish.
Zuppa Valdostana Recipe by Kristine Jannuzzi (based on the Vallet family recipe)
Ingredients:
1 stick butter (4 tablespoons for the bread and 4 tablespoons for the onions)
1 and a half onions, chopped
2 cups beef broth (homemade or high-quality such as Brodo beef bone broth)
1 pound Fontina Valle d’Aosta PDO, cut into cubes
1 baguette, sliced
Method:
Preheat oven to 400° F.
Melt 2 tablespoons of butter in a pan and toast half of the slices of bread until golden brown on both sides; repeat with remaining 2 tables of butter and bread.
Melt 4 tables of butter and sauté the onions until translucent.
In a 9" x 13" baking pan, layer half of the bread, cheese, and onions; then repeat in a second layer.
Pour the broth evenly throughout the pan.
Bake in the oven for 20 minutes, then broil for an additional 5 minutes, so the top is crispy and golden. Serves 6–8.
Watch Kristine Jannuzzi making zuppa valdostana on our Instagram account @lacucinaitalianausa - Highlights section #HomeCookingLCI
