Zuppa imperiale is a classic Bolognese soup: fluffy semolina dough is baked, cut into small cubes and cooked in a fragrant meat stock. This recipe is a good option for children and is traditionally eaten at Easter family gatherings in Italy.
The origins of zuppa imperiale (Emperor’s soup) can be traced back to Krinofel – an Austrian soup prepared with similar ingredients, but with a different texture. It is said to have first been imported to Emilia-Romagna by Marie Louise, Duchess of Parma, the first wife of the Emperor Napoleon I.
Preparing zuppa imperiale is fast and easy. To save time you can bake and dice the tasty semolina dough in advance, and quickly boil it just before serving.