Stracciatella

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Stracciatella (from Italian stracciato, "torn apart") is an Italian egg-drop soup usually said to be "alla Romana" ("the way it's done at Rome"), but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle ("little shreds") of cooked egg in the broth, which is clarified by the process.

Vanilla ice cream with chocolate shavings is also called stracciatella. It is also a flavor of Lindor Truffle made by Lindt & Sprüngli Chocolate (Swiss, US and Canadian markets) as well as a popular gelato flavor in Italy.

A particular kind of mozzarella (soft cheese) is also called stracciatella. Stracciatella is slightly bigger than fresh mozzarella, but looks very similar, with a smooth white spherical exterior. The most noticeable difference between it and fresh mozzarella comes when it is sliced open. The smooth exterior, made of fresh mozzarella, encases a creamy white soft center resembling ricotta cheese, but tasting lighter with buttery flavors. Stracciatella is stored and shipped like fresh mozzarella, refrigerated in brine. Served as an appetizer, the round 2-3 inch ball of stracciatella is presented in the center of a plate surrounded by sliced tomatoes lightly covered in fresh basil, red onions and olive oil.