You can never say no to a good soup, especially during the cold winter season!
The Imperial SoupZuppa Imperiale – is a traditional Bolognese dish, which is very popular in Emilia Romagna. It’s a quick and easy but super-tasty recipe: a cuddle for winter evenings or a last minute meal for emergency dinners.
It’s a delicate mixture of eggs, Parmigiano Reggiano cheese and semolina, flavoured with nutmeg and then baked in oven and cut into cubes, cooked in the capon broth.
Zuppa Imperiale is a very nourishing first course made with ingredients that are easily reachable and super tasty.
There are several variations of this recipe.  You can modify it by using super-fine flour instead of semolina, or by adding minced mortadella to the mixture. There are also those who prefer a lighter variation and cook the cubes in the vegetable broth, instead of the capon broth.


Little is known about the origins of this recipe. There is a widespread assumption that its name – imperial soup – derives from the fact that some ingredients (like butter and Parmigiano Reggiano cheese) were really expensive in the past and then it was a dish that only privileged people could afford.
According to another hypothesis, the Zuppa Imperiale comes from a soup called Krinofel, which is very similar to our recipe, that was imported to Parma from Austria, at the time of the Duchy of Maria Luigia, wife of the Emperor Napoleon I.
In the famous manual written by the gastronome Pellegrino Artusi La Scienza in cucina e l’Arte di mangiar bene (The Science of Cooking and the Art of Eating Well), we found a recipe called Minestra composta con il semolino (soup made with semolina), which closely resembles our imperial soup. In this variation, the mixture is not cooked in the oven, but in a pan on the stovetop instead.
Solemnly declared by the Bologna Bentivoglio Delegation of the Accademia Italiana della Cucina and deposited with notarial deed at the Chamber of Commerce of Bologna, in Palazzo della Mercanzia, on May 17th, 2006.