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Zuppa Di Pesce
Zuppa may refer to: Soups * Zuppa pavese * Zuppa toscana * Zuppa alla modenese People with the surname *Vjeran Zuppa Vjeran Zuppa (born 26 January 1940 in Split, Kingdom of Yugoslavia) is a Croatian intellectual, dramaturge, literature theorist, poet, translator and former chairman of the Theater ITD Zuppa graduated from the Faculty of Philosophy in Zagreb. H ... (born 1940), Croatian intellectual, writer and poet See also * Zuppa Inglese, an Italian dessert {{Disambiguation, surname ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zuppa Pavese
Zuppa pavese ('Pavia soup') or zuppa alla Pavese ('Pavia-style soup') is an Italian soup consisting of broth into which slices of stale bread and poached eggs are placed. It is generally served with grated Parmigiano Reggiano.Elizabeth David, ''Italian Food'', 1954, p. 53 Usually in Lombardy either Grana Padano or Granone Lodigiano are used. See also * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ... Notes Italian soups Bread soups Culture in Pavia {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zuppa Toscana
Zuppa toscana is a broad based term, literally meaning "Tuscan soup" but in Italy it is called "Minestra di Pane" meaning "Bread Soup". Classic zuppa toscana normally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatino (an Italian bacon). The onion, carrots and celery are diced and tossed in hot oil and salt. The other vegetables are then added with the chili and cooked for about 15 minutes. Water is added and the mixture is simmered for around 30 minutes. The soup is served on toasted Tuscan bread, with just a tiny splash of extra virgin olive oil. A North American version, popularized by Olive Garden and made with Italian sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, potatoes, and kale [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zuppa Alla Modenese
Zuppa alla modenese ("soup in the style of Modena") is an Italian soup made with stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg and croutons. See also * 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 ... References Italian soups Modena Cuisine of Emilia-Romagna {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vjeran Zuppa
Vjeran Zuppa (born 26 January 1940 in Split, Kingdom of Yugoslavia) is a Croatian intellectual, dramaturge, literature theorist, poet, translator and former chairman of the Theater ITD Zuppa graduated from the Faculty of Philosophy in Zagreb. He was editor of the well-known magazines at the time such as: ''Reason'' (1961–1967), ''Telegraph'' (1969–1971) and ''Notebook'' (1972–1975). He was director of the Split Summer festival and the ITD theatre where he gained most fame. He ran the theater for 11 years (1966–1977) and provoked the Yugoslav government with critique plays. He was subsequently forced to shut the theater down. In 1984, he joined the Academy of Dramatic Art, University of Zagreb as a professor and also as a dean from 2000 to 2004. His most notable works are books from the field of literature critique and theory such as: ''The New European critique 1-3'', ''Excuse for the songs'' and ''Lyric and habit''. He also wrote books of songs which include: ''Friend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
