The Seupa à la Vapelenentse (pronounced [sœpa a la vapølønɛŋtsœ]) is one of the most beloved traditional dishes of the Aosta Valley, especially from the Valpelline area. This delicious soup is made with stale white bread, Fontina cheese, butter, and a rich broth with Savoy cabbage.

The original recipe calls for stale white bread, as it was once expensive and the soup was a way to avoid wasting it. Today, Seupa à la Vapelenentse is considered a true comfort food of the region.

Every year, the last weekend of July, the village of Valpelline hosts the traditional Seupa à la Vapelenentse Festival, a celebration of this typical dish. A popular variation uses black bread and Savoy cabbage leaves, adding an even deeper flavor to the soup.