Soup

My nonna served soup between the antipasto and primo to aprire lo stomaco (‘open the stomach’). It was also a way to ensure nothing was wasted – stale bread became dumplings boiled in leftover poaching liquid to create a dish that may not look pretty but was warming and delicious! Zuppa tends to be more vegetable-based, while minestra is heartier, usually with some pasta, gnocchi or rice added. And remember, don’t serve soup piping hot or you’ll dull the flavours.