| Alternative names | Zuppa alla pavese |
|---|---|
| Type | Soup |
| Course | Primo (Italian course) |
| Place of origin | Italy |
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. [1] Usually in Lombardy either Grana Padano or Granone Lodigiano are used.
A legend claims that it was created by a peasant girl who added an egg to soup for King Francis I of France while he was being held prisoner after the Battle of Pavia. [2]
One way of preparing it is to place fried bread in a soup plate with cheese and a raw egg yolk on top. The hot broth is then poured over it, cooking the egg lightly. [2]
In May 2015, zuppa pavese has officially entered the list of traditional agro-food products of the Lombardy region.
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 alla modenese is an Italian soup.
Avgolemono is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.
Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bolhir and abaissar.
Zuppa inglese is an Italian dessert layering custard and sponge cake, perhaps derived from trifle.
Pavese may refer to:
Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second course meat or fish dishes, due to the many lakes and rivers of Lombardy.
Bread soup is a simple soup that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown and white bread may be used.
Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, sopa de ajo is a traditional garlic soup made with bread and egg poached in chicken broth, and laced with garlic and sherry.
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.
Pickle soup is a style of soup prepared with various types of pickled vegetables. Dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Some versions use grated dill pickle in their preparation. Some restaurants in the United States offer the dish to their patrons, such as Polish grocery stores and restaurants in Chicago's south side.
Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include acquacotta con funghi and acquacotta con peperoni.
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.
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.
Jusselle was an ancient broth-based soup dish prepared using grated bread, eggs, sage and saffron. The ingredients were all boiled together in the broth.
Pavese agnolotti is a type of egg-based stuffed pasta of the Lombard cuisine served hot or warm, typical of the Oltrepò Pavese, an area of the province of Pavia, in the Lombardy region of Italy. Pavese agnolotti can be served dry, with a sauce based on Pavese stew, or in goose broth.
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