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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 bastarda or zuppa lombarda: see fettunta.

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

zuppa frantoiana: the traditional olive harvest soup of Tuscany and Umbria, made by stewing a host of vegetables (kale, cabbage, leeks, pumpkin, potatoes, zucchini, herbs, parsley, basil, carrots, celery, onions, garlic, and fennel seeds) in extra-virgin olive oil, then adding beans and water

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Soups & Stews (Minestra)

Text © Dana Facaros & Michael Pauls

Image by stu_spivack