Every regional tradition has one and they are never lacking in grandmother's stories. The history of soups is made up of many diners and a few ingredients, of territory and seasons, but don't call it a poor dish!

Rich of flavor, aroma and texture, they are a first course to bring to the table to share spoonfuls full of flavor, but also forkful for spaghetti diehards.

Here they are then in the variants: zuppa di redfish with horseradish with pears, clam chowder, “ciuppin” fish soup, soup alla pavese, soup of leek and semolina nuts, mixed shells in onion soup, soup of garlic, onion and tomato soup, black bread soup and leeks with smoked salmon, soup of autumn vegetables, carrot and spelled soup with radishes, soup of chicken to the oriental, warm green, soup of rock fish, widow's soup, lentil soup, bread soup, butter, lemon and salmon roe, soup of green beans, white soup of horseradish seafood, fennel and champignon, fish soup and seaweed with blini, ribollita of black cabbage, soup of almonds with pineapple and citrus peel, green monkfish soup, vegetable soup, cod and whole-wheat spaghetti, bread soup, butter and anchovies, turnip soup, pumpkin, potatoes and leeks, shrimp and chicken soup with risotto, soup of hot curry lentils with rice cakes, fish soup crotonese with seafood and spaghetti, ciuppin, meat broth soup, carasau and vegetables, pumpkin soup scented with mandarin with red prawns, chickpea cream with flavored bread, chicken and sausage plin in vegetable soup, zonions uppa, Abruzzo lentil soup, zmixed vegetables uppa with gratin croutons, passatelli in tomato soup, zmussel and cauliflower uppa, mussel soup, mackerel and vegetables, sesame bread gratin soup in onion broth and beetroot soup and mixed meats.

Our 40 autumn soups