Zucchini Soup

Vellutata di Zucchine (Zucchini Soup)

By Diliana at Erede di Chiappone Winery in Piedmont.

Sharing here a delicious and personal recipe that comes to us from Diliana who cooks lunch for us on tour when we visit her family-run winery in Piedmont and featuring an unforgettable wine tasting.


You might enjoy this dish on our tours in Piedmont (when zucchini are in season). 


Ingredients for 6 people:

  • 5 zucchini
  • 2 potatoes
  • 2 Tbsp of EVOO
  • 1 small onion
  • Water 
  • 3 Tbsp of chopped up basil
  • Salt to taste



  • Wash and peel potatoes then dice them
  • Wash and dice zucchine 
  • Chop onion finely and sauté in evoo in a pot on the stove over medium flame
  • Pour diced potatoes, diced zucchini and enough water to cover all. Cook for an hour over medium flame
  • When done add basil and adjust with salt, then put everything in a blender and puree to make it smooth
  • Serve hot and sprinkle with grated Parmigiano Reggiano or add a splash of wine as a garnish into each individual dish to enjoy it as the locals do in Piedmont


Buon appetito!



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