My mom taught me how to make this traditional dish from the Emiglia-Romagna region of Italy. It’s one of my favorite soups. Save any stale loaves of Italian bread, cut into smaller pieces and let them dry out completely. Blitz them in the food processor, first using the shredding blade, then a second time with the chopping blade, to get a very fine crumb. Use any good-quality broth you like, but homemade is best. I love broth made with drumsticks, as opposed to a whole chicken. Drumsticks have lots of cartilage and bones, making for a super flavorful broth.

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