A soffrito or battuto is the initial preparation of soups and stews, which is used particularly in Roman (Italian) cooking and is similar to the French 'mirepoix' but should not be confused with the Spanish 'sofrito' which contains tomatoes. It consists usually of an onion, a carrot, celery leaves, parsley, and garlic, all finely chopped, and browned in oil, butter or dripping. Sometimes, bacon or ham, cut into small dice, are added. On this foundation goes the meat to be stewed, or the broth and vegetables for a soup. Soffrito is another word for battuto.