Valle d'Aosta — the practice of finishing mountain soups with bread and melted local cheese is pan-Alpine and appears in Valdostano, Savoyard, and Swiss cookbooks from the 18th century. The specific Fontina d'Aosta finish makes the Valdostano version regionally specific.
Minestrone valdostano is the valley's version of the Italian vegetable soup — substantially different from Ligurian or Lombard versions in its use of root vegetables specific to the alpine climate (parsnip, turnip, celeriac, leek) alongside the standard soffritto base, and in its finishing: the serving bowls are filled, topped with a thick slice of stale Valdostano rye bread and a generous slice of Fontina d'Aosta, then passed under the grill (or held near the fire) until the Fontina melts and bubbles over the soup. The result is a soup eaten through a blanket of melted alpine cheese — each spoonful combining the mineral broth with the string of Fontina.
Minestrone valdostano arrives at the table with the Fontina still bubbling — strings of melted cheese pull as the spoon breaks through the bread. The soup beneath is mineral and sweet from the alpine roots; the rye bread has softened slightly; the Fontina provides the rich, mountain-herb note that ties everything together. In the Aosta valley in January, it is the most satisfying preparation imaginable.
Build a soffritto of onion, leek, and carrot in butter and lard. Add diced turnip, celeriac, parsnip, and potato; stir to coat. Add cold water or light broth; bring to a simmer. After 20 minutes, add cabbage (preferably Savoy), green beans (in season), and any other vegetables available. Simmer 30 minutes more until all vegetables are completely tender. Season with salt and black pepper. Ladle into oven-safe serving bowls (terracotta ideal). Place a thick slice of stale Valdostano rye bread on top; lay 2-3 slices of Fontina d'Aosta DOP over the bread. Place under a hot grill for 3-4 minutes until Fontina is melted and bubbling. Serve immediately.
The Valdostano minestrone is a complete meal in a bowl — the bread provides carbohydrate, the Fontina protein and fat, the vegetables nutrition. It is the winter evening meal of the Aosta valley household. Some cooks add a tablespoon of butter to each bowl before adding the bread — it enriches the soup beneath. The vegetable selection should use whatever the mountain season provides: in spring, wild herbs and young leeks; in autumn, squash and dried beans.
Fontina that is not Fontina d'Aosta DOP — the melt and flavour are specific to genuine Fontina; substitutes produce different results. Bread too fresh — fresh bread floats and disintegrates; stale rye bread holds its structure under the melting cheese. Not using oven-safe bowls — the cheese must melt under the grill; earthenware bowls are ideal.
Slow Food Editore, Valle d'Aosta in Cucina; Anna Gosetti della Salda, Le Ricette Regionali Italiane