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Food and Wine


An ancient soup meat flavour

The flavors of Italy and Tuscany in General, are distinguished by their strong character. Zuppa dei Tarlati, dish whose name originated from an ancient family of Arezzo, has the particularity to have the flesh between the main ingredients, unlike most Tuscan soups that are based on legumes.

According to tradition, the soup would have been brought into the region by Bishop Ghibelline Tarlati, Lord of Arezzo, which was noted by Pope John XXII. This incident forced him to cross the border frequently to negotiate with the Pope; Thus, staying often in French territory, discovered a French soup that he wanted to bring in their own city.

The soup we know today is in effect a velvety soup linked thanks to the presence of melted butter in a pot, to which is added the flour. The meat chicken, pheasant or chicken can be used, and is used to prepare the broth that to constitute the very essence of the soup. When ready, it is customary to serve with slices of toasted bread and great olive oil.


Photo Credits [Facebook: Ezio Lucchesi]