Zuppa pavese
Italian soup
| Alternative names | Zuppa alla pavese |
|---|---|
| Type | Soup |
| Place of origin | Italy |
Zuppa pavese or zuppa alla pavese is an Italian soup consisting of broth into which slices of stale bread and poached eggs are placed. It is generally served with grated Parmesan.[1] Usually in Lombardy either Grana Padano or Granone Lodigiano are used.
A legend claims that it was created by a peasant girl who added an egg to soup for King Francis I of France while he was being held prisoner after the Battle of Pavia.[2]
One way of preparing it is to place fried bread in a soup plate with cheese and a raw egg yolk on top. The hot broth is then poured over it, cooking the egg lightly.[2]
See also
Italy portal
Food portal
References
- ^ Elizabeth David, Italian Food, 1954, p. 53
- ^ a b Root, Waverley Lewis; Chamberlain, Samuel (1977). The Food of Italy. New York: Vintage Books. p. 300. ISBN 978-0-394-72429-4.
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Lombard cuisine
- Agnolini
- Casoncelli
- Pavese agnolotti
- Pizzoccheri
- Polenta
- Risotto
- Strozzapreti
- Tortelli
- Tortelli cremaschi
- Tortello amaro di Castel Goffredo
- Amaretto
- Barbajada
- Braulio
- Fernet-Branca
- Pirlo
- Ramazzotti
- Vespetrò
- Ca' del Bosco
- Franciacorta DOCG
- Lombardia
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