1. Italy's answer to egg drop soup, popular in Rome and other parts of central Italy. Eggs mixed with grated Parmesan, pepper, salt and sometimes semolina and nutmeg are stirred into boiling broth. The swirled, cooked eggs form raglike strands in the broth (straccio is Italian for "rag"). 2. Plain or vanilla ice cream or gelato with chocolate bits or shavings dispersed throughout.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.