How and from which products are soups made in Italy
Pick your recipe
No matter how many soups you try in your life, they are prepared differently in different countries. In Japan, soups are rich, or transparent and fresh. In France, mashed soups are tender with a delicate aroma; they are seasoned with cream or prepared from veloute (this is a gravy of flour fried in butter, with the addition of broth, which is poured into the gravy gradually) and seasoned with an army of complex additives. In Britain, more predictable soups are prepared from the most usual and familiar vegetables, very similar to each other, but they are served in the same French manner.
But let's talk about Italian soups! They are rude, simple, but very characteristic. They have a rich taste, which is most likely explained by the sunny climate of the Mediterranean, where herbs and vegetables grow in fabulous abundance.
These soups were created in working families that survived centuries of poverty and even poverty, but did not lose hope. As a basis for them, water and bread are used, like a hundred years ago, but also vegetables, which have now become available to everyone.
These soups are noteworthy and there are many. Among them are ribollita, a rich rich bread soup, and pappa al pomodoro, a bread soup with tomatoes. And when a new crop of vegetables is ripening, they start cooking minestrone everywhere, and in each house they do it according to their own recipe. Even when overcooked or cooked with leftover pasta, the minestrone still remains a delicious soup!