Pasta e Broccoli col Brodo d’Arzilla

A Roman Soup Involving Ray (Skate), Pasta and Broccoli

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Professor Giorgio Bini, the eminent ichthyologist and a leading Italian gastronome, contributed this recipe for a well-known Roman dish.


  • kg ( lb) ray (skate)
  • 3 or 4 cloves of garlic


Arzilla is the name used at Rome and many places near by for various rays. The best for this dish is the thornback ray, but others will do provided that they are fresh. Ray is the chosen fish because its cartilaginous ‘bones’ partly dissolve after prolonged cooking and make the broth thicker and richer. The ray should be set in cold water with 3 or 4 whole clo