La Tsavre

La Tsavre (sometimes spelled "Tsavre" without the article) is a traditional dish originating from the Aosta Valley region of Italy. It is a hearty, rustic soup or stew primarily consisting of fontina cheese, stale bread, and Savoy cabbage (also known as winter cabbage or Milan cabbage). Other common ingredients may include butter, milk, and sometimes potatoes.

The preparation of La Tsavre involves layering the bread, cabbage, and cheese in a pot, often with butter and milk poured over the layers. It is then slowly cooked until the bread is softened and the cheese is melted, creating a rich and comforting dish.

La Tsavre is considered a classic example of cucina povera, meaning "poor cooking" or peasant cuisine. It is a dish designed to utilize simple, readily available ingredients and prevent food waste, particularly leftover bread. The dish varies from family to family and village to village, with subtle differences in ingredients and preparation methods.

Traditionally, La Tsavre was a staple winter meal for families in the Aosta Valley, providing warmth and sustenance during the colder months. While still enjoyed as a home-cooked meal, it can also be found on the menus of some restaurants specializing in regional Aosta Valley cuisine. The dish is representative of the region's history of agricultural self-sufficiency and resourcefulness.