#52 Forgotten Italian Classics: Zuppa barbetta valdese
I found zuppa barbetta valdese in an old mountain cookbook. A simple mix of cabbage, beans, bread, and lard. Nothing fancy, but full of meaning. It came from the Waldensian valleys in Piedmont, where people cooked with what they had and shared it with whoever knocked at the door.
When I made it, the smell of onions and broth filled the kitchen, and I understood why it lasted generations. It’s honest, warming food, proof that even the simplest ingredients can make something complete.
Full recipe with story, method, tips & tricks, and wine pairing will be available on substack really soon, join the table on the link in BIO.
#zuppavaldesi #piedmontfood #cucinapovera #forgottenitalianclassics #italiansoups #winterrecipes
30 Comments
So underrated keep it up!🎉
this is one of those meals that seem to taste like a warm hug during winter
Simple and tasty ❤❤🤌🤌
these are so so so amazing
I don't know if Piedmontese Bagna Cauda is a forgotten classic, but you should make it, Massi!
Every video reminds me of dreams from each dish
This not being saur kraut just devalues the dish ;(
We do cook something similar in Abruzzi too!
I feel like many of the best soups are incredibly simple and humble, like this one. And there truly is something very comforting about them.
“Too simple to impress. Too honest to change.” Poetry.
Piedmont is the region the famous Antonio Carluccio hails from!
Espectacular! Parece uma sopa do norte português. Um grande abraço e continua o bom trabalho!
Una cassoeula col brodo quasi, o altrimenti "il brodo" / la zuppa che si usa per fare la paniscia, senza dubbio buonissima quasi quasi me la faccio prossima volta che ho una verza
simile alla jota triestina! Mancano un po' di pezzi del FVG su questo canale 🙂
Mi piace che usi lo strutto, io lo considero molto, invece dalle mie parti è bistrattato. Faccio il fornaio e lo uso per qualche tipo di pane, ma chi non lo conosce,quando gli elenco gli ingredienti, mi guarda come se fossi un poveraccio…mah dove finiremo, con tutti i grassi idrogenati che ci sono in giro e non ci accorgiamo di assumere…cmq complimenti, lavori bene
This kind of thing always creates a bit of joy
Very close to Toscan bean soups! Cucina povera is really good actually
Wat a nice content. Keep it up.
Ciao, conosci la zuppa frantoiana?
We make this in Croatia!
Both "barbetta" and "valdese" mean "protestant".
“Pedmont” aiuto 😫
Grazie per mantenere viva la tradizione culinaria locale
Looks good!
What!? no "Mamma Mia"?
A quando il frico del FVG?
I love any form of cabage soup and I hate to waste bread. The ghost of my grandmother would haunt me if I threw it away, now I don't have to feel like I have to scarf down a loaf whenever I buy one
I'm only watching this because I like hetalia and want to write fanfiction
I used to have a ‘food’ playlist. Now i just follow your channel. The purity with which you bring your recipes is abnormal. I will contact you the next time I travel to Italy. Love from the Paesi Bassi
That looks amazing. I love every ingredient.
Sôupà ad cói!!!!!!!!!! Non è solo dei Valdesi né!!!!!!!!!!!😮😮
Un Alpino 🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹 pièmünt redneck