{"id":14071,"date":"2026-01-29T13:40:58","date_gmt":"2026-01-29T13:40:58","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=14071"},"modified":"2026-01-29T18:30:28","modified_gmt":"2026-01-29T18:30:28","slug":"valle-daosta-gluten-free-seupa-alla-valpellinentza","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/valle-daosta-gluten-free-seupa-alla-valpellinentza\/","title":{"rendered":"Valle d’Aosta – Gluten-free Seupa alla Valpellinentza"},"content":{"rendered":"

Tour of Italy in 20 ricette<\/strong><\/span><\/h1>\n

Gluten-free Seupa alla Valpellinentza<\/strong><\/span><\/h1>\n

With this first interview and recipe, my Tour of Italy in 20 Recipes<\/strong> officially begins\u2014a project that, over the coming months, will take me on a journey across Italy from north to south, one region at a time, collecting stories, memories, and comfort dishes from people who, after being diagnosed with celiac disease<\/strong>, were forced\u2014at least for a while\u2014to give up flavors deeply connected to their personal history.<\/p>\n

The first stop could only be Valle d\u2019Aosta<\/strong>, a land of hearty, mountain-inspired, convivial cuisine. Guiding me on this opening stage were Michela and Mirella<\/strong>, who shared with me their Seupa alla Valpellinentza<\/strong>, a soup that is emblematic of the region\u2014rich, deeply flavorful, and full of memories.<\/p>\n

One of the key ingredients of this traditional recipe is rustic bread<\/strong>, a central element that is often difficult to replicate in a gluten-free version that truly lives up to the original. To honor the spirit of the dish, I chose to use my own recipe for Crunchy Wholemeal Gluten-Free Bread<\/a>, which proved to be perfect in terms of structure, flavour, and its ability to absorb liquids, giving this soup an irresistible texture and depth of taste.<\/p>\n

The result is a gluten-free Seupa alla Valpellinentza<\/strong> that preserves the soul of the traditional recipe and finally makes it possible to rediscover this great classic of Valdostan cuisine in a safe, gluten-free version.<\/p>\n

This is just the beginning of the journey!
\nThe next stop will be Piedmont<\/strong>: a new region, a new story, and a new recipe to bring back to the table in a gluten-free version.<\/p>\n

Stay tuned to find out which recipe will be next.<\/p>\n

\"ilaria-bertinelli-seupa-alla-valpellinentza\"<\/a><\/span><\/h2>\n

Gluten-free Seupa alla Valpellinentza<\/strong><\/span><\/h2>\n

9g carbohydrates per 100g<\/strong><\/span><\/h2>\n

Ingredients<\/span><\/strong><\/h2>\n