Soups

What we love most about Italian soups is what we love most about Italian food. They are regional, seasonal and their ingredients are undisguised and definite.

You would be as unlikely to find a Pappa al Pomodoro served in a home or restaurant in Aosta as a Zuppa di Aosta in Tuscany. Both are soups of their region – Tuscans are proud of their bread, considering it more important than pasta and every garden has its row of tomatoes. In the high mountainous province of Aosta, the soups are filling and comforting – made with stock, salted anchovies, butter and Fontina cheese.