Zucchini with Oregano
Thin zucchini rounds quickly fried in olive oil and finished with a pinch of oregano just as their edges begin to brown.
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Zuppa Inglese
A chilled moulded dessert of vanilla pastry cream, lightly liqueur-moistened savoiardi and fruit preserve, with alternating pale and alchermes-coloured biscuits.
Zuppa Regina
A light, milky-looking chicken broth made with finely sieved roast chicken, sweet almonds and soaked bread, with buttery croutons.
Zuppa Ripiena
Tiny fried bread sandwiches filled with capon, prosciutto and Parmesan, served in hot broth.
Zuppa Santé
A light broth soup with fine strips of carrot, celery, white cabbage and sorrel, served over crisp bread cubes.
Zuppa Tartara
A chilled moulded dessert of sweet cinnamon ricotta layered with rosolio-moistened savoiardi and apricot preserve.
Zuppa alla Spagnuola
Tiny chicken and bread dumplings poached in broth and served over fried bread cubes.
Zuppa alla Stefani
A gently thickened egg broth with small pieces of lamb brain and chicken liver, herbs, lemon and fried bread.
Zuppa di Gamberi with Beef Jus
A finely sieved shrimp and bread soup enriched with slowly browned beef jus and served over toasted bread.
Zuppa di Ovoli
A brothy Caesar’s mushroom soup enriched with pork fatback, butter, egg and Parmesan, with toasted bread cubes.
Zuppa di Visciole
Layers of lightly rosolio-moistened toast and sour cherries cooked in a cinnamon-scented syrup.