In a large pot put celery, carrot, onion chopped. Add the ground beef (or better yet the meat chopped by hand), lard, butter and bacon and other herbs coarsely chopped. Sauté for a few minutes over high heat. Pour white wine and let evaporate. At this point add the bone of calf and the broth and cook until the meat will be almost flabby. At this point, strain the broth and set aside the cooked meat with the chopped vegetables. Cook the cabbage in the broth, cut into strips and carefully washed, once cooked, drain and keep aside the broth again.
Butter a baking dish, place the bread slices and arrange over the ground meat and the cabbage, cover with a layer of fontina. Place the other slices of bread and start again with the layers until you reach the edge, finish by adding a little broth to the last layer of bread. Cover with fontina cheese and bake for about 5-10 minutes.

Born with the logic of recycling, this soup captures the essence of the Valle d'Aosta gastronomy. In the soup Valpellinese the traditional black bread, butter, lard Arnad, but also the cabbage (one of the most consumed vegetable in the Aosta Valley) and the inevitable fontina represent a concentration of typicalness that lovers of traditional cuisine can not to miss.

For each serving:

Energy: 400.64 Kcal
Total Dietary Fiber: 4.25 g
Alcohol: 1.30 g
Water: 346.32 g
0.00
Total Protein: 20.04 g
Animal protein: 15.26 g
Vegetable protein: 4.79 g
Total lipids: 21.63 g
Lipids animals: 20.92 g
Plant lipids: 0.70 g
Cholesterol: 65.07 mg
Available carbohydrates: 30.61 g
Starch: 21.67 g
Sugars: 9.00 g