- Indiranagar, Bangalore
In Italy the soup not contain pasta or rice, it is quite runny, and pieces of toasted or fried bread croutons are added. If the bread is the main ingredient and is already present in baking, it is called PANCOTTO. A fish-based soup is called BRODETTO or CACIUCCO. A meat soup is similar to a stew, but more liquid.
In many regions of Italy, the soup includes dried legumes or cereals (such as chickpeas and spelt, chickpeas, broad beans, lentils, beans, barley).
It is a very ancient tradition, which has its roots in the peasant culture made up of poor dishes, prepared with simple ingredients, often recycled (such as stale bread or scraps of meat), but very nutritious, perfect for feeding and warming up in the colder months. Soup is a dish that over time has spread on a global scale, characterized in each place by its own local influences.
A typical Tuscan specialty made with stale bread, vegetables and legumes, especially black cabbage and beans. The name derives from the fact that in the past this soup was prepared in large quantities and then “re-boiled”, that is, boiled one or more times on the fire in the following days
A simple and rustic Sardinian first course, based on stale bread soaked in sheep broth, flavored with grated local cheese (pecorino, Casizolu) and sautéed in the oven.
A plate of stale bread cut into pieces, boiled in water with garlic, rosemary, bay leaf and salt and seasoned with extra virgin olive oil. This soup is widespread throughout Italy in many variations: one of the most famous is that of Gargano, in which the pancotto is enriched with potatoes, tomatoes and turnip greens.
In 1500, a peasant woman created this dish with stale bread, eggs, and cheese to feed Francis I of France after his capture by the Landsknechts following a battlefield defeat at his farmhouse in France. This improvised meal eventually became known as “French toast.”
A specialty of the Ciociara peasant cuisine also known as “Soup a pane sotto” because it has a base of stale bread accompanied by local vegetables and legumes.
A cereal and legume soup typical of the city of Matera. Traditionally, this dish was prepared in August to celebrate the end of the harvest: for the occasion, the women of the neighborhood each brought a handful of legumes or cereals that were cooked all together to prepare this soup to be enjoyed in company, between songs and dances.
Typical of the city of Pistoia and created to feed the inmates with a poor but substantial dish, which was prepared with the scraps of the veal, recovered cheaply from the nearby slaughterhouses and combined with stale bread and cheese.
A soup of Tropea red onions, potatoes, caciocavallo, pecorino cheese and chilli pepper, accompanied by homemade bread.
Stracciatella Alla Romana it was prepared with Christmas broth, to which eggs and parmesan cheese (Parmigiano-Reggiano or Grana Padano) were simply added. The name of the dish comes from the texture that the eggs take on during cooking…
It was one of Frederick II’s favorite dishes. It was a dish of the people, born in the Kingdom of Sicily – in the territory corresponding to today’s Puglia and Basilicata – which, thanks to the open-mindedness of the Sovereign, became a delicious side dish at his table.
