To prepare the Savoy cabbage timbale with taleggio fondue, start by washing and drying the vegetables. Peel the cabbage (1) and set aside the tougher outer leaves (about 3.5 oz). Cut the hard base of ...

High in the Italian Alps, Valle d'Aosta is known for a regional wintertime dish, soeupa alla valpellinentze, a decadent combination of rich beef broth, pancetta, cabbage, rye bread, and nutty fontina ...