View source for Zuppa pavese

{{Short description|Italian soup}}
{{Italics title}}
{{Infobox food
| name = ''Zuppa pavese''
| image = 
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| alternate_name = ''Zuppa alla pavese''
| country = [[Italy]]
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| course = ''[[Italian meal structure#Formal meal structure|Primo]]'' (Italian course)
| type = [[Soup]]
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| variations = 
| serving_size = 100 g
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'''''Zuppa pavese''''' or '''''zuppa alla pavese''''' is an [[Italian cuisine|Italian]] [[soup]] consisting of [[broth]] into which slices of [[staling|stale bread]] and [[poached egg]]s are placed. It is generally served with grated [[Parmesan]].<ref>[[Elizabeth David]], ''Italian Food'', 1954, p. 53</ref> Usually in Lombardy either [[Grana Padano]] or [[Granone Lodigiano]] are used.

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]].<ref name=":0">{{Cite book |last=Root |first=Waverley Lewis |title=The Food of Italy |last2=Chamberlain |first2=Samuel |date=1977 |publisher=Vintage Books |isbn=978-0-394-72429-4 |location=New York |pages=300}}</ref>

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.<ref name=":0" />

In May 2015, ''zuppa pavese'' has officially entered the list of traditional agro-food products of the Lombardy region.

==See also==
{{Portal|Italy|Food}}
* [[List of Italian soups]]

==References==
{{Reflist}}

{{Lombard cuisine}}

[[Category:Italian soups]]
[[Category:Bread soups]]
[[Category:Culture in Pavia]]
[[Category:Cuisine of Lombardy]]


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