 | This article relies largely or entirely on a single source .(February 2024) |
| Type | Soup |
|---|---|
| Course | Primo (Italian course) |
| Place of origin | Italy |
| Region or state | Modena, Emilia-Romagna |
| Main ingredients | Stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg, croutons |
Zuppa alla Modenese at the Wikibooks Cookbook subproject
Minestrone is a thick soup of Italian origin made with meats, vegetables, and pasta. Ingredients include beans, onions, celery, carrots, leaf vegetables, stock, Parmesan cheese and tomatoes.
Zuppa del canavese is an Italian soup.
Molise is a region of Southern Italy. Until 1963, it formed part of the region of Abruzzi e Molise together with Abruzzo. The split, which did not become effective until 1970, makes Molise the newest region in Italy. Covering 4,438 square kilometres (1,714 sq mi), it is the second smallest region in the country, after the Aosta Valley, and has a population of 313,348.
Zuppa inglese is an Italian dessert layering custard and sponge cake, perhaps derived from trifle.
Brudet, brujet, brodet or brodetto is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro; the brodetto di pesce, or simply brodetto is the signature dish of almost all Italian Adriatic coastal cities. It consists of several types of fish stewed with spices, vegetables and red or white wine, or even vinegar, and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta or toasted bread which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used.
As San Marino is a microstate completely landlocked by Italy, Sammarinese cuisine is strongly similar to Italian cuisine, especially that of the adjoining Emilia-Romagna and Marche regions. San Marino's primary agricultural products are cheese, wine and livestock, and cheesemaking is a primary economic activity in San Marino. San Marino participated in The Exposition Universelle of 1889, a world's fair held in Paris, France, with three exhibits of oils and cheese.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Emilian is a Gallo-Italic unstandardised language spoken in the historical region of Emilia, which is now in the western part of Emilia-Romagna, Northern Italy.
Zuppa toscana, also known in Italy as minestra di pane, is a soup from the region of Tuscany, northern Italy. While there are many variations, its most common ingredients are cannellini beans, potatoes, and kale.
Zuppa pavese or zuppa alla pavese is an Italian soup consisting of broth into which slices of stale bread and poached eggs are placed. It is generally served with grated Parmesan. Usually in Lombardy either Grana Padano or Granone Lodigiano are used.
Buridda is an Italian seafood soup or stew originally from the Liguria region of Italy. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time. It has also been described as a stew, or as similar in texture to a stew.
Stracciatella, also known as stracciatella alla romana, is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around the city of Rome, in Lazio. A similar soup, called "zanzarelli", was described by Martino da Como in his 15th century manual The Art of Cooking. Other variants exist.
Stracciatella is a variety of gelato, consisting of milk-based gelato with fine strands of drizzled chocolate stirred through it. It was originally created in Bergamo, northern Italy, at the Ristorante La Marianna in 1961. It was inspired by stracciatella soup, made from broth into which beaten egg is drizzled, popular around Rome. Stracciatella is one of the most renowned Italian gelato flavors.
Egg drop soup, also known as egg flower soup, is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.
Supangle or sup is a type of Turkish chocolate pudding. Its bottom layer includes pieces of cake and it is often garnished with pistachio or coconut, and chocolate chips.
Zuppa may refer to:
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