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A zuppa can be savoury or sweet (of the latter, the best known is zuppa inglese).

Some famous versions:

zuppa acida di trippa: pickled tripe soup. An acquired taste (Trentino-Alto Adige).

zuppa acida della Stiria: soup with pig's foot, tail, and ears, a hangover cure at New Year's (Friuli).

zuppa alla pavese: poached eggs and slices of bread fried in butter in a beef broth topped with grated gran padano.

zuppa alla romana: made with soaked dried broad beans, onion soffritto, prosciutto and tomatoes.

zuppa alla tarantina: fish soup with eels, grouper, prawns and cuttlefish cooked with tomatoes and lots of pepper.

zuppa bastarda or zuppa lombarda: see fettunta.

zuppa di canederli di fegato: liver dumpling soup (Trentino).

zuppa Gallurese: stale bread, pecorino cheese, covered with mutton or beef broth cooked with carrot, onion and wild herbs (Sardinia)

zuppa di pesce alla santovenere: rich fish soup from around Matera, with plenty of garlic and sweet red pepper flakes.

zuppa di sparaci: Sicilian asparagus soup, wih beef broth, garlic and beaten eggs.

Text © Dana Facaros and Michael Pauls

Images by: stu_spivack