Zuppe, written by Talbott & Arding's founder, Mona Talbott, featuring soups from the kitchen of the American Academy in Rome.
While cooking for the Academy’s creative community of scholars, historians, artists, archaeologists, and architects, Mona perfected a repertoire of dishes made from local, seasonal, organic ingredients. Central to the menu are soups.
Inspired by the traditions of cucina povera, the so-called “cuisine of the poor” that has been the source of so many brilliant Italian dishes, Mona’s recipes waste nothing, employ the concept of arrangiarsi (“making do”), and skillfully transform leftovers. And, in another nod to the wisdom and economy of traditional kitchens, she also points out which soups can easily be made into one-dish meals with the addition of a single ingredient such as a poached egg, a piece of grilled toast, or even clams.
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