RIBOLLITA (TOscana): a vegetable Tuscan soup with cannellini beans, black cabbage enriched with slices of stale bread (the famous Tuscan unsalted bread). Its name comes from the use of cook twice the soup to make it even more tasty

Ribollita

RIBOLLITA (TOscana): a vegetable Tuscan soup with cannellini beans, black cabbage enriched with slices of stale bread (the famous Tuscan unsalted bread). Its name comes from the use of cook twice the soup to make it even more tasty

BORDATINO ALLA PISANA (Liguria): a kind of polenta almost liquid, seasoned with black cabbage and "cannelini"beans

Bordatino alla pisana con fagioli e cavolo nero

MESC- CIUA (Liguria): a soup with spelt, chickpeas and borlotti beans

MESCIÜA, a soup with cereals and legumes from La Spezia (Liguria)

CACIUCCO ALLA LIVORNESE (Toscana): a fish soup from Livorno

"Cacciucco" is a fish dish, strictly traditional of and Viareggio. Is a made up of different types of tomato sauce and supported on slices of toasted garlic bread in the bottom of the dish.

PIZZA E MINESTRA (Molise): a first course suitable for cold winter nights, based on cornmeal and field vegetables

PIZZA E MINESTRA (Molise): a first course suitable for cold winter nights, based on cornmeal and field vegetables

GARMUGIA LUCCHESE (Toscana):  soup made with fresh vegetables like peas, artichokes, broad beans, asparagus and chopped beef

GARMUGIA LUCCHESE (Toscana): soup made with fresh vegetables like peas, artichokes, broad beans, asparagus and chopped beef

ZUPPA DI CECI E CASTAGNE (Abruzzo): a traditional soup made with chickpeas and chestnuts

Pane, burro e alici: La zuppa di ceci e castagne per Taste Abruzzo

CARABACCIA TOSCANA (Toscana): a traditional and tasty soup with onions

carabaccia: non la solita zuppa (di cipolle)!

MINESTRA MARITATA (Campania): a traditional dish of the Neapolitan culinary tradition. It is a tasty and rich soup, prepared with meat and vegetables that is served at Christmas

Minestra maritata

MINESTRA MARITATA (Campania): a traditional dish of the Neapolitan culinary tradition. It is a tasty and rich soup, prepared with meat and vegetables that is served at Christmas

FAVE E CICORIA (Puglia)

Fave e cicoria e lo splendore di un borgo antico: Bitonto.

ZUPPA ALLA CANAVESANA (Piemonte)

ZUPPA ALLA CANAVESANA (Piemonte)

ZUPPA ALLA PAVESE (Lombardia)

Zuppa alla pavese

ZUPPA ALLA PAVESE (Lombardia)

ZUPPA DI VINO DI TERLANO (Alto Adige)

ZUPPA DI VINO DI TERLANO (Alto Adige)

PAPAROT (Friuli Venezia Giulia): a soup made with spinach and corn flour

PAPAROT (Friuli Venezia Giulia): a soup made with spinach and corn flour

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