Publisher's Synopsis
Italy may be most famous for its delicious carb-filled superstars pasta and pizza, not to mention the many sweet treats that vary from one region to another. Yet the different regional traditions also feature plenty of delicious soups, often served as primo piatto - the course between a starter and main. Usually earthy and filling, Italian soups are mainly based on vegetables and beans - occasionally matched by cereals or bread - but sometimes include meat, cheese or fish. While fish soups - such as the brodetto from Marche and Abruzzo - are obviously popular on the coast (particularly in summer), the rest of them tend to be enjoyed in the colder months and their ingredients are strictly related to the season. Here are nine of the most popular and traditional Italian winter soups, from north to south.
