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Zuppa toscana (lit. ' Tuscan soup '), also known in Italy as minestra di pane (lit. ' bread soup '), is a soup from the region of Tuscany, northern Italy. While there are many variations, its most common ingredients are cannellini beans, potatoes, and kale. [1]
Sciusceddu – prepared using meatballs and eggs as primary ingredients; Stracciatella – consists of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. Walnut soup – prepared in the Piedmont region of northern Italy, which has a significant amount of walnut groves [17]
The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities. [11] [12] [13] Italy is home to 395 Michelin star-rated restaurants.
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The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
Pigs in a blanket – Sausage wrapped in pastry; Pizza bagel – Bagel with pizza toppings; Popara – Sweet dish made with old bread; Potato filling; Sandwich – Food made with bread and other ingredients; Sandwich loaf – North American dish of a sandwich made of a horizontally sliced loaf of bread
Minestrone. Minestrone (/ ˌ m ɪ n ə s ˈ t r oʊ n i /, Italian: [mineˈstroːne]) or minestrone di verdure is a thick soup of Italian origin based on vegetables. [a] It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. [1]