Among many fish soups of the name, brodetto (di pesce) all'anconetana, Ancona’s version, is the most famous in Italy, maybe because it includes at least 13 types of fish, one of which should be mullet. It also contains onions, herbs, garlic, olive oil and vinegar and is served over a piece of bread rubbed with garlic. This brodetto is, unusually, flavoured with saffron.

A version of the famous fish soup from Abruzzo, made with good stock from bony fish and containing many different types of fish, including good quality fish such as grey mullet (US: striped mullet), octopus and monkfish (US: angler fish) in large pieces, served with fried bread. Unlike most other versions of brodetto, this does not contain saffron, even though saffron is grown in Abruzzo e Molise.

Sole poached and served with a white wine and tomato broth with garlic and herbs and toast.

A savoury onion and potato sauce or soup from Cosenza in Calabria. If the soup, it is made with hot red peppers, potatoes and Parmesan cheese.

A version of the famous fish soup from Venice made with good stock made with bony fish and containing many different types of fish, including good quality fish such as grey mullet (US: striped mullet), octopus and monkfish (US: angler fish) in large pieces, served with fried bread.

"Broth." A thin meat broth or consommé. Beef tea. It is often served as a soup with small pasta shapes or used in making risottos. In brodo means cooked in stock or thin broth.

Chicken broth, made with a capon.

Meat broth, usually based on beef.

Oxtail soup or broth.