Cappuccino di Sedano Rapa

Cappuccino di Sedano Rapa is a savory, frothy soup that reimagines the classic Italian breakfast cappuccino as a warm, velvety starter. The dish centers on celeriac (sedano rapa), a knobby root vegetable prized for its subtle, celery-like flavor with nutty undertones. The celeriac is typically simmered with broth, often vegetable or chicken, then puréed until silky. What distinguishes a great version is the texture: the soup must be light and airy, achieved by blending with a touch of cream or butter and frothing it to mimic the microfoam of a coffee cappuccino. A dusting of grated Parmesan or a drizzle of truffle oil often replaces cinnamon or cocoa, and crunchy croutons or crispy sage leaves stand in for chocolate shavings.

Regional variations are rare, but in Varese, Italy, La Piedigrotta serves a celebrated rendition, praised by the creator Habemus Fame for its balance of earthy celeriac and rich, creamy foam. Some chefs add a hint of potato for body or a splash of white wine for acidity. While the dish is most common in northern Italy, where celeriac thrives in cooler climates, inventive cooks elsewhere may swap in parsnip or cauliflower. The key is maintaining the signature frothy cap—a testament to the dish’s playful, elegant nod to café culture.