Carmela loves to make soup, for any season, depending on which season we are in, we will make soups, with fish, chicken, lamb, meat, grains, beans, seafood, and more! Soup can be thick, light, in-between and more. I love creating new ways and implementing old ways of creating soups, Carmela is known as the `Soup Queen’. Carmela makes little meatballs, in her soups. This is a must for the lover of soups. You have to experience it, and you will never be the same again, you will be able to create soups from what you already have at home in your cupboard.
Soups, perhaps more than any other food, have an effect on our mood and memories. What is it about soups that enable them to have this almost universal effect of rekindling memories of childhood, of feeling safe and taken care of? Is it the amount of love and time that it takes for a soup to cook, or the excitement of the result that the comfort of eating something that requires so little effort on our parts? Or perhaps because soup recipes are so very particular to every family, with a unique blend of vegetables, spices, methods and motions going back generations using seasonal produce and love.
As a soup lover, there are few exceptions; nothing beats a soup made from love. Certain soups are primarily associated with particular provinces or cities. For example, Pasta e Fagioli is associated with Venice, Rome and Naples. In Central and Southern Italy, you are most likely to fine Pasta e Ceci (pasta and chickpea soup). Ribollita, which literally means, “reboiled”, is an elaborate Florentine and Tuscan specialty with many variations usually consisting mainly of beans, kale, tomatoes and bread Stracciatella is a typical Roman soup made essentially with beef stock, eggs, and parmigiano. While Minestrone is often linked with Milan, it is perhaps the most widely served soup in Italy and known worldwide.
This class is a benchmark for soup making.