Talk:Stracciatella (soup)

Stracciatella Romana
An excellent, informative article, clearly written. In the Sixties, when I was a student, Stracciatella Romana --I never heard the 'alla' pronounced after the 'ella sound-- was the cheapest thing on a Roman neighborhood trattoria's menu, healthy, filling and delicious. I never saw it in America, ever. There was no pizza on that Roman trattoria menu, yet; the awful Italian bread had no salt in it, you added a pinch to it and ate; and the "lasagna" was flat green noodles swimming in oil. By now the awful bread, green lasagna and, alas, Stracciatella Romana have gone the way of America's once ubiquitous Grilled Cheese or Manhattan Clam Chowder, which used to outsell New England's white goop. In the 1990s I had to search hard for Stracciatella in Rome. In my last visit, 2011, I couldn't find it at all. But that doesn't change how delicious it is, with meat broth protein, cheese protein and a vegetable too. You cleaned your plate with a piece of the dreary bread, scarpetta co'panne, so you got starch too. All Stracciatella is waiting for is a chef like the late Bourdain to rediscover and acclaim it.Profhum (talk) 08:47, 9 July 2018 (UTC)