Onion soup, or soupe à l’oignon in French, has been made famous throughout the world thanks to the many restaurants around “Les Halles” in the general markets of Paris. While its origins date back to ancient Rome, the Florentine Carabaccia could in fact be considered as the forefather of all modern onion soups.
Ingredients: Onions, celery, carrot, peas, salt, pepper, extra virgin olive oil.
Weight: 300 g
The name Carabaccia derives from the Greek Karabos, meaning “a shell-shaped boat”. Thanks to the mysteries of language, the concept of the shell then evolved into the concept of the soup bowl and thence the soup itself.
Toast a few slices of homemade bread. Pour the Carabaccia that you have previously heated in a pan with a little stock or water on top of these. Then, if you wish, add a poached egg cooked separately in unsalted water. Serve, and sprinkle everything with grated parmesan.
All Alla Gusteria, Osteria de Ciotti and later also Nunquam products (with the advent of vermouths and liqueurs) are the result of a wine and gastronomy project that was launched in 1999. It started with a creative restaurant and wine cellar Alla Gusteria, which was curated and managed by the Chef and Sommelier Fabio Goti, who shook up the then very stagnant food scene in Prato. In fact, right up until 2003 it had been a benchmark even before the gourmet lovers and food amateurs alike from Tuscany started their discerning pursuit for dishes made from high-quality artisan base products that were made from very short working processes but with a clear visual and taste-based emotional impact. From that brief but intense experience, the Alla Gusteria and Osteria dei Ciotti production line was created. Production is completely artisan, so much so that the batches are made with 4-5kg maximum of raw materials at a time. The fruit and vegetables that are used are highly seasonal and are carefully selected, cleaned and cut by hand without any use of machinery whatsoever. As well as the aroma and original colour of the product itself, the short cooking time allows the product to retain its sensory properties. Cooking is done in domestic steel pans and the product is packaged in glass jars, thus bringing delicacies to our tables that evoke a time when kitchens may have been poor but were rich in health and flavours. Vermouth and liqueurs are made at the adjacent works. Nunquam in particular is the only company that produces WHITE PRATO VERMOUTH, a product that had once disappeared from our tables but after 60 years was successfully restored to the market, using the same production methods as the original 1750 recipe.