How to pronounce Seupa à la vapelenentse

In the International Phonetic Alphabet it is /ˈsøpa a la vapələˈnɛntsə/. In plain English letters that is SUH-pah ah lah vah-peh-leh-NEN-tseh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Seupa à la vapelenentse?

Seupa à la vapelenentse is a soup or stew of Italy. Where it comes from: Valpelline (Aosta Valley). People usually eat it at lunch or dinner. Its main ingredients are wheat & flour, vegetables and dairy & cheese. It tastes rich and savory.

Where Seupa à la vapelenentse comes from

Seupa à la vapelenentse is one of 141 signature dishes of Italy on this map. See all dishes from Valle d'Aosta.

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• Polenta concia · Main dish · Aosta Valley and Biella

  Polenta concia means "dressed polenta": cornmeal or buckwheat polenta cooked thick and then loaded with mountain cheese and butter until it runs.

• Pizza napoletana · Bread & pastry · Naples

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• Carbonara · Noodles & pasta · Rome

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• Risotto alla milanese · Rice dish · Milan

  Milan's risotto is yellow with saffron.

• Lasagne alla bolognese · Main dish · Bologna

  Lasagne alla bolognese is the Emilian version of an old idea: wide sheets of pasta layered with sauce and baked.

Food of Italy

Dishes like Seupa à la vapelenentse in other countries

Same type of dish and similar main ingredients as Seupa à la vapelenentse:

• Šaltibarščiai · Soup & stew · Vilnius, Lithuania

  Šaltibarščiai is a cold soup of kefir or sour milk coloured bright pink by grated cooked or pickled beetroot, with cucumber, dill, green onions and chopped hard-boiled egg.

• Egusi soup ọbẹ̀ ẹ̀gúsí · Soup & stew · Southern Nigeria, Nigeria

  Egusi soup is thickened with ground melon seeds, which turn creamy and slightly nutty as they cook.

• New England clam chowder · Soup & stew · New England, United States

  Chowder came to New England with French, Breton and English fishermen, who cooked their catch in a large pot, a chaudière.

• Sancocho · Soup & stew · Cibao (Santiago), Dominican Republic

  Sancocho is a thick stew of several meats, such as chicken, pork, beef and goat, with root vegetables like yuca, yam, taro, plantain and squash, and corn, flavoured with garlic, oregano, coriander and lime.