Broth

Because soup is such an integral part of Italian cooking, second only to pasta, I cannot overemphasise the importance of broth Many soups are clear, basic meat or chicken broth, with pasta or rice added to it in a second stage. An example of this type of soup is the classic Tortellini in brodo. Broth has to look good as well as taste good: it must be clear and of an attractive colour. A few basic rules should be followed to achieve the desired effect:

1. Always