Zuppa di Cipolle Gratinata con Fontina DOP e Pane Casereccio (Italian Gratinated Onion Soup with Fontina DOP and Country Bread) Zuppa di Cipolle Gratinata con Fontina DOP e Pane Casereccio Story of the Dish Slow cooked onion soups are strongly associated with French cuisine, but northern Italy also has a tradition of onion based soups enriched with local cheeses. This Italian interpretation uses Fontina DOP from Valle d'Aosta and Parmigiano Reggiano over toasted country bread

Minestra di Orzo Perlato con Funghi Porcini e Timo (Italian Pearl Barley Soup with Porcini Mushrooms and Thyme) Minestra di Orzo Perlato con Funghi Porcini e Timo Story of the Dish Barley has long been important in the Alpine and northeastern regions of Italy. Its nutty texture makes it particularly suited to soups with mushrooms and herbs. Porcini bring woodland depth while pearl barley thickens the broth naturally as it cooks. Servings: 6 Prep Time: 20 minutes Cook Time: 50

Zuppa di Zucca Butternut, Mascarpone e Amaretti (Italian Butternut Squash Soup with Mascarpone and Amaretti) Zuppa di Zucca Butternut, Mascarpone e Amaretti Story of the Dish Pumpkin and squash have a long place in northern Italian cooking, especially in Lombardy and Emilia Romagna, where their natural sweetness is often balanced with cheese, mustard fruit or amaretti. This refined soup uses butternut squash for consistency, mascarpone for richness and a restrained amount of