A broth from Brescia in Lombardy in which bread, eggs and cheese are softened and cooked.

A soup from Naples made with leafy vegetables, particularly cabbage or chard coated with grated cheese and cooked and then served in a broth with ham, sausage and salami. There is also a version from Puglia, which consists of layered vegetables such as celery and fenel, with cheese and pancetta, covered with broth and baked.

"Paradise soup." An egg-based soups found in Emilia.

A soup made with minced (US: ground) beef, butter and bone marrow bound with egg yolks, breadcrumbs and Parmesan cheese, flavoured with nutmeg and formed into meatballs and cooked in broth.

A light chicken broth into which an egg is cracked among some triangles of toast.

"Broth in the style of Turin." Vegetables cooked in a broth with saffron and garlic.

"Broth in the style of Valle d-Aosta." Broth with cabbage and melted Fontina cheese thickened with rye bread and often with chestnuts.

Soup(s). Broth. Probably made with pastina or semolina.

Soup or broth made with spinach and pastina.

Soup or broth made with potatoes, carrots and parsley, the colours of the Italian flag.