Soups

An expression of peasant tradition, agnolini in broth are filled with beef, chicken or pork, while tagliatelle in broth are made with thin pastry and cut into narrow strips. To these dishes are added tridari, a mixture of egg pasta and white flour in a meat broth soup; beér en vì, meat broth soup with the addition of red wine; the soup with flies, obtained by adding chopped chicken offal and mariconde, bread dumplings cooked in broth, to the broth.