Soup alla Canavese
|Place of origin||Italy|
|Main ingredients||White stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt and pepper.|
|Cookbook: Zuppa alla Canavese Media: Zuppa alla Canavese|
- Mrs. W. G. Waters (1901). The Cook's Decameron: A Study in Taste, Containing Over Two Hundred Recipes for Italian Dishes. London: W. Heinemann. p. 106. Retrieved 31 May 2013.
- Soup alla Canavese at Wikibook Cookbooks
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