Zuppa Tartara
A chilled moulded dessert of sweet cinnamon ricotta layered with rosolio-moistened savoiardi and apricot preserve.
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Recipes by Pellegrino Artusi
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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.