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List Of Italian Soups
This is a list of notable Italian soups. Soups are sometimes served as the '' primo'', or first course in Italian cuisine. In some regions of Italy, such as Veneto, soup is eaten more than pasta. Italian soups * Acquacotta – originally a peasant food, its preparation and consumption dates back to ancient history * '' Bagnun'' – based mainly on anchovies * '' Buridda'' – a seafood soup or stew from Liguria in Northern Italy * ''Garmugia'' – originated in Lucca, Tuscany, central Italy * ''Ginestrata'' – originated in Tuscany, Northern Italy, and can be described as a thin, lightly spiced egg-based soup * Macaroni soup – a traditional dish in Italy that is sometimes served with beans, which is known as ''pasta e fagioli'' * ''Maccu'' – a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. It dates back to ancient history. * Minestra di ceci – prepared with chickpea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acquacotta Soup (cropped)
Acquacotta (; Italian language, Italian for "cooked water") is a hot broth-based bread soup in Italian cuisine that was originally a Peasant foods, 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, Staling, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include ''aquacotta con funghi'' and ''aquacotta con peperoni''. History Acquacotta is a simple traditional dish originating in the coastal region of Italy known as Maremma, which spans the southern half of Tuscany's coast and runs into northern Lazio. The word "acquacotta" means "cooked water" in the Italian language. It was originally a Peasant foods, peasant food, and has been described as an ancient dish, the recipe of which was derived in part by people who ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garmugia
Garmugia, also referred to as gramugia, is a soup in Italian cuisine that originated in Lucca, Tuscany, central Italy. The soup's use in the cuisine of Lucca dates back to the 17th century. Garmugia has been described as being "a hearty soup" and one that's "unknown outside of the province" in Italy. Ingredients Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. Carrot, celery and beet leaves may also be used. The pancetta and veal may be used in relatively small portions, to add flavor to the soup. Some versions may be prepared using lean ground beef, beefsteak or sausage, and some may include cheese such as Parmesan or Pecorino. Seasonings may include salt and pepper. It may be served poured atop toasted bread or croutons. Preparation Garmugia may be prepared seasonally, when its primary vegetable ingredients are harvested in the spring. The soup may be cooked in an earthenwar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abruzzo
Abruzzo (, , ; nap, label=Neapolitan language, Abruzzese Neapolitan, Abbrùzze , ''Abbrìzze'' or ''Abbrèzze'' ; nap, label=Sabino dialect, Aquilano, Abbrùzzu; #History, historically Abruzzi) is a Regions of Italy, region of Southern Italy with an area of 10,763 square km (4,156 sq mi) and a population of 1.3 million. It is divided into four provinces: Province of L'Aquila, L'Aquila, Province of Teramo, Teramo, Province of Pescara, Pescara, and Province of Chieti, Chieti. Its western border lies east of Rome. Abruzzo borders the region of Marche to the north, Lazio to the west and north-west, Molise to the south and the Adriatic Sea to the east. Geographically, Abruzzo is divided into a mountainous area in the west, which includes the highest massifs of the Apennines, such as the Gran Sasso d'Italia and the Maiella, and a coastal area in the east with beaches on the Adriatic Sea. Abruzzo is considered a region of Southern Italy in terms of its culture, language, history, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minestra Di Ceci
Minestra di ceci (chickpea soup) is a soup in Italian cuisine prepared with chickpeas as a primary ingredient. Dried chickpeas that have been soaked or canned chickpeas may be used. Additional ingredients can vary, and may include foods such as salt cod, chestnuts, artichoke, potato, tomato, pasta, and cabbage, among others. Soup base ingredients may include olive oil, garlic, onion, carrot, and celery, among others. History Minestra di ceci is a common soup in the Abruzzo regione of Italy, and has been described as a winter soup. See also * List of Italian soups * * References Further reading * {{cite book , title=Il libro delle zuppe minestre creme e vellutate , publisher=Giunti Demetra , year=2004 , isbn=978-88-440-2950-0 , url=https://books.google.com/books?id=JKLwSw4g404C&pg=PA26 , language=it , page=26 External links Minestra di ceci ''Le Journal de Montréal ''Le Journal de Montréal'' is a daily French-language tabloid newspaper published in Montreal, Qu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fennel
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (, , ) is a selection with a swollen, bulb-like stem base that is used as a vegetable. Description ''Foeniculum vulgare'' is a perennial herb. It is erect, glaucous green, and grows to heights of up to , with hollow stems. The leaves grow up to long; they are finely dissected, with the ultimate segments filiform (threadlike), about wide. (Its leaves are similar to those of dill but thinner.) The flowers are produced in terminal compound umbels wide, each umbel section having 20–5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vicia Faba
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, ''Vicia faba'' var. ''equina'' Pers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolism disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicilian Cuisine
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. History Much of the island was initially settled by Greek colonists, who left a preference for fish, wheat, olives, grapes, broad beans, chickpeas, lentils, almonds, pistachios, and fresh vegetables. Arab influences on Sicilian cuisine trace to the Arab domination of Sicily in the 10th and early 11th centuries,Piras, 423. and include the use of sugar, citrus, rice, raisins, pine nuts and spices such as saffron, nutmeg, and cinnamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maccu
''Maccu'', (also known as ''maccu di fave'', and sometimes referred to as macco), is a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. Several dishes exist using maccu as a foodstuff, such as ''Bruschetta al maccú'' and ''Maccu di San Giuseppe'', the latter of which may be served on Saint Joseph's Day in Sicily. History Maccu is a peasant food and staple food that dates back to ancient history. The Roman people may have invented or introduced the foodstuff, which was created from crushed fava beans. Although maccu's availability in contemporary times in Sicily is generally rare, it is still occasionally served in restaurants there. Ingredients and preparation Primary ingredients include fava beans, fennel seeds and sprigs, olive oil, salt and pepper. Additional ingredients may include tomato, onion and pasta. The soup is sometimes cooled until it solidifies, then cut into strip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta E Fagioli
''Pasta e fagioli'' (), meaning "pasta and beans", is a traditional Italian pasta soup. It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, ''pasta e fasule''. Preparation Recipes for ''pasta e fagioli'' vary, the only true requirement being that beans and pasta are included. While the dish varies from region to region, it is most commonly made using cannellini beans, navy beans, or borlotti beans and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots, and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon, ground beef, or pancetta) or a meat-based stock. Variations The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni Soup
Macaroni soup is soup that includes macaroni. The food is a traditional dish in Italy, and is sometimes served with beans, which is known as ''pasta e fagioli'', and was also included in ''Mrs Beeton's Book of Household Management'' where the connection with Italy is mentioned and the dish includes parmesan cheese. In the early 19th century, macaroni soup was one of the most common dishes in Italian inns. The soup was discussed as a food to improve the health of poor miners. Weeds can be used in macaroni soup in times of poverty to provide vitamins and minerals. Due to its inexpensive nature, it is often part of the menu in institutions such as schools, hospitals and prisons. Protein such as soya beans can be added to provide nutrition. It was included in a cookbook for schools in 1896. One book suggests using it as a food to comfort distressed mental patients. The dish was served as part of the menu for students in Memorial Hall, Harvard in 1882, where their food was descri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential health issues ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginestrata
Ginestrata is a soup in Italian cuisine that originated in Tuscany, Northern Italy that can be described as a thin, lightly spiced egg-based soup. Egg yolks, chicken stock, Marsala wine or white wine, butter, nutmeg and sugar are primary ingredients. Additional ingredients may include different types of wine, such as Madeira wine, and cinnamon. It may also be served as an antipasto dish, the first course of a formal Italian meal. Ginestrata may be strained using a sieve. It may be prepared using a double boiler for cooking, and the nutmeg and sugar may be served atop it as a garnish. It may also be cooked in an earthenware pot. It is a thin soup that only slightly thickens when the cooking process is complete. History The soup dates to the Middle Ages in Tuscany, Italy, when it was prepared by the families of married people the day after their wedding, to "revive the flagging spirits of the bride and groom". See also * List of Italian soups * List of soups This is a list of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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