Zuppa_alla_Pavese

<i>Zuppa pavese</i>

Zuppa pavese

Italian soup

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.

Quick Facts Alternative names, Type ...

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

References

  1. [1]
    Elizabeth David, Italian Food, 1954, p. 53
  2. [2]
    Root, Waverley Lewis; Chamberlain, Samuel (1977). The Food of Italy. New York: Vintage Books. p. 300. ISBN 978-0-394-72429-4.


Stub icon

This soup-related article is a stub. You can help Wikipedia by expanding it.

Stub icon

This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it.
Share this article:

This article uses material from the Wikipedia article Zuppa_alla_Pavese, and is written by contributors. Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.