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Material from Stracciatella was split to Stracciatella (soup) on 18 July 2015. The former page's history now serves to provide attribution for that content in the latter page, and it must not be deleted so long as the latter page exists. Please leave this template in place to link the article histories and preserve this attribution. The former page's talk page can be accessed at Talk:Stracciatella.
Latest comment: 5 years ago1 comment1 person in discussion
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)Reply
