Five regional Italian soups recipes to warm your winter.
If I had to choose one example of most typical Italian I would say: soup. So I collected the best soup recipes (or the easiest) I found on the web for five traditional Italian soups. You might be surprised I’m not talking pizza and pasta, but I find just one common factor in real traditional Italian food. It’s poor. Not many decades ago, meat was not affordable to everybody and also the richest ate it only on Sundays. Most of the people counted on the production of their fields and gardens or on fish and mussels they could collect if they lived next to the sea. And certainly they did not throw away any food, finding the most inventive ways to reuse leftovers.
Don’t forget that some of the most iconic Italian food has a quite recent origin. Think about pizza: flat breads with on the top are common in all the Mediterranean, but pizza as we know it couldn’t exists before VXI century, simply because tomatoes were not available in Europe before the discovery of America. And even though pizza certainly had existed for centuries, it was only in 1889 that a pizza with tomato, mozzarella and basil, red white and green as the Italian flag, was dedicated to Margherita of Savoy, Queen of Italy. And the beloved Tiramisù? Apart of some legends about its origin, it has appeared in the cooking books only in the Eighties.
Soups represents better than any other the spirit of Italian food and maybe of the Med diet.
They are healthy and comfort especially in winter. A treat when outside is cold and you had a bad day.
Here’s a tour of Italy in five soups.