Back Stracciatella (Gericht) German Stracciatella (sopa) Spanish Stracciatella (zopa) EU Stracciatella (soupe) French Stracciatella (zuppa) Italian Stracciatella JV Stracciatella (zupa) Polish Stracciatella (sopa) Portuguese Страчателла (суп) Russian Stracciatella UZ
&sq=ice_cream_bowls&lang=en&file=File:Straciatella_-_bowl.JPG) | |
| Type | Soup |
|---|---|
| Course | Primo |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Meat broth, beaten egg |
Stracciatella (Italian: [strattʃaˈtɛlla]; in Italian, a diminutive derived from the verb stracciare ('to shred')), also known as stracciatella alla romana, is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome, in the Lazio region of central Italy. A similar soup, called zanzarelli, was described by Martino da Como in his 15th century manual The Art of Cooking. Other variants exist.