Italian Brodo

Origin: Italy. A light, clear broth made from chicken, beef, or a combination, simmered gently with minimal vegetables (carrot, celery, onion) — the Italian foundational stock, kept notably simpler than French fond.

Flavor Profile: Clean and mild, deliberately restrained to let the primary protein’s flavor lead.

Culinary Uses: Base for risotto, tortellini in brodo, and countless Italian soups; a foundational everyday kitchen staple.

Regional Variations: Regional variation is relatively modest given brodo’s deliberately simple structure; some households add a whole tomato or bay leaf, but elaborate spicing is generally avoided.

Storage: Refrigerate 4–5 days; freezes well.