The cipollata (onion soup) is Umbrias tasty version of the old familiar French Onion Soup. This regional specialty is made with tomatoes, Parmesan cheese, and other all-Italian ingredients. Paired with crusty bread, this "peasant fare" is a warming and winning meal.


  • 1 kg of finely sliced onion
  • 50 g chopped bacon
  • 300 g of peeled tomatoes
  • 1 liter of broth
  • basil leaves
  • 2 eggs
  • 4 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • salt


Fry the bacon in a pan with a swirl of oil. When crisp, add the onions and salt and cook, covered, over very low heat. Don't let them brown. Add a spoonful of water if needed to keep from drying out and browning. When the onions are soft, add the tomatoes and broth and simmer for half an hour.

In a bowl, beat the eggs with the Parmesan and the chopped basil. Remove from heat; drizzle the egg mixture into the soup,and stir well. Serve with crusty bread or toasted bruschetta.

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