When most people think of an Italian egg drop soup they think of the classic stracciatella, which is basically a flavorful broth stock fortified with a mixture of eggs and Parmesan whipped into the soup while boiling hot. Presto, instant deliciousness! Sciusceddu is the Sicilian pumped-up version of this dish.
There is rarely an evening when Il Gattopardo, named after the great Giuseppe di Lampedusa's 1958 novel of Sicilian life, when owners Gianfranco and Paula Sorrentino (below with Chef Gnazzo) do not know most of their guests as long-time regulars going back fourteen years, when this refined ristorante was located a few doors away from its present location.
What's the difference between marinara and pomodoro sauce? How about ricotta and mascarpone? Aren't ice cream and gelato the same thing? These are just a few of the questions we've asked ourselves when trying to decide what to eat off a trattoria menu. Avoid confusion and impress your dinner crew with this cheat sheet for ordering in Italian, and buon appetito!