Zuppa alla Valdostana

This hearty soup from Aosta Valley, a mountainous region in northwestern Italy, is a perfect dish for warming up on cold winter days. Once cooked, this hearty soup made with Alpine butter, olive oil, cabbage, and meat or vegetable stock is poured in oven-proof bowls, then topped with a slice of hearty homemade bread and a layer of the famous local Fontina cheese. The bowls are placed in the oven and baked until the cheese melts and turns golden-brown. Zuppa alla Valdostana is best served hot, drizzled with extra-virgin olive oil, then sprinkled with grated parmesan and freshly ground black pepper.