Valle D'Aosta

Seupa VapellenentseThis is one of the classic soups of the Valle D'Aosta, in part because the ingredients were readily available -- stale bread, Fontina cheese, and cabbage, which grows well in the cold of mountain valleys.

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Doing some more research I've discovered that it does have quite an interesting if not confused, history - Larousse claims it's a dish from the Languedoc region; it has Italian connections with the area of Valle D'Aosta as a kind of regional panna cotta; Wikipedia believes it was introduced by the Arabs into Spain and Sicily, the medieval version was a savoury dish, and finally, Escoffier pronounced it to be "one of the best sweets served."

Archive 2006-02-01 Haalo 2006

Doing some more research I've discovered that it does have quite an interesting if not confused, history - Larousse claims it's a dish from the Languedoc region; it has Italian connections with the area of Valle D'Aosta as a kind of regional panna cotta; Wikipedia believes it was introduced by the Arabs into Spain and Sicily, the medieval version was a savoury dish, and finally, Escoffier pronounced it to be "one of the best sweets served."

Blancmanger Haalo 2006

(her sixth), dividing the country by region from Valle D'Aosta to Sardinia.

Denver Post: News: Breaking: Local <B>By Tucker Shaw</B><br><I> Denver Post Food Edit 2009