Italian starters and soups recipes

Noted for its regional diversity, Italian cuisine is one of the most popular in the world with plenty of influence abroad and an abundance of variety in taste. Traditionally, meals in Italy contain three or four courses and usually start with the antipasti, a mix of cured meats, marinated vegetables, olives, various cheeses, as well as anchovies and bruschetta. Signifying the beginning of the Italian meal, starters are very popular with Italians and although they vary in form, their main purpose is to extend the meal and encourage conversation.

After antipasti comes the first course, usually consisting of a hot dish like a soup. Recipes for Italian soups usually vary depending on the region, ranging from rice soups in Lombardy to the notable Tuscan soup, ‘ribollita’. One of the cornerstones of Italian cuisine, just about as common as pasta, is ‘minestrone’, a variety of thick soups made with vegetables, often with the addition of pasta or rice.

The following dishes highlight just some of Italy’s starters and soups and include recipes for bruschetta, focaccia and pappa al pomodoro.