Zuppa d’Aosta

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

A substantial baked soup from the mountainous north of Italy, with layers of cabbage, bread, mountain cheese, anchovies and Parmesan.


  • 2 large Savoy cabbages
  • sea salt and freshly ground black pepper
  • 2 loaves ciabatta bread
  • 1</


You will need a casserole or saucepan that can be put in the oven. Preheat the oven to moderate, 180°C/350°F/Gas 4.

Remove the leaves from the cabbage heads one by one, and cut out the thick stems from each leaf, keeping the leaves whole. Only use the leaves that are either dar