MOUNTAIN PARTNERSHIP ALLIANCE OF UNITED NATIONS RECOGNIZES NATURAVALP AS AN EXCELLENT MODEL OF MOUNTAIN TOURISM
MOUNTAIN PARTNERSHIP ALLIANCE OF UNITED NATIONS RECOGNIZES NATURAVALP AS AN EXCELLENT MODEL OF MOUNTAIN TOURISM
A LAND RICH IN TRADITIONS
What is a land without traditions and legends? The charm of Valpelline lies precisely in this: its rituals and history are part of the great intangible heritage of this valley in the Alpine arc. Much of its culture comes from legends and ancient stories handed down by those who were born and raised in this valley. Discover with us what makes this area of Aosta Valley so magical, where nature, dwellings, customs and traditions live to the rhythm of tradition.
THE PREPARATION OF BLACK BREAD
If at one time this preparation was a necessity, now it has become a ritual, a tradition to be handed down several days a year. In the past, the consortium ovens worked at full capacity and a family could produce up to 100 loaves a day for each member of the household. Meeting at the bakery, kneading and covering the family's needs was the rule. The preparation of the dough took place in the adjacent stables in ovens, which were often owned by the whole village or by some wealthy family. This tradition, which once consisted not only of days, but whole weeks of work between lighting the ovens, kneading and baking, is now remembered and celebrated through days dedicated to keeping alive the memory of hard work, but also of the taste and gastronomic knowledge of the past.
"La Seupa à la Valpelenentse"
The historical documentation of the recipe for 'Seupa à la Vapelenentse' is lost in the past. It has been handed down to us by grandmothers and great-grandmothers, either verbally or through their recipe books. It is made with white bread because this bread, which used to be bought almost exclusively for the sick and elderly, was not to be wasted due to its high cost and therefore, even if stale, it was all used.
Seupa is not made by adding layers of Savoy cabbage to the layers of bread and fontina cheese, but by using it exclusively in the preparation of the broth.
This is the recipe that has come down to us and which we faithfully respect in the preparation of our dish. The dish, which has become a symbol of Aosta Valley tradition and has been adopted by the whole region, owes its name and origin to Valpelline, where it is celebrated every summer with a big festival that attracts visitors from all over the world. Born as a dish of popular tradition, this dish has now conquered even the most discerning palates and starred chefs who continue to search for the perfect review, trying to honour to the utmost what tradition has handed down over the centuries.
THE LEGENDS OF VALPELLINE
The morphological conformation and the uncontaminated environment of Valpelline are some of the elements that over the centuries have inspired stories and legends set in this particular area of Aosta Valley. Immerse yourself in a world made up of gruff but good characters, witches and sorceresses, hermit men of the mountains and many other stories that tell in their own way of the hard mountain life and the great heart of the people of the Alpine arc.
Valpelline All Season
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Associazione culturale Valpelline allseason by Naturavalp
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CF 91073910076
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