Minestra di farro

Minestra di farro (also known as zuppa di farro) is an ancient cucina povera winter soup prepared throughout Italy, particularly in the regions of Tuscany, Umbria, and Lazio, where farro has been grown for centuries. Farro's nutty flavor and a pleasantly chewy bite make it a perfect addition to soups.

In its basic version, minestra di farro consists of pancetta, onions, carrots, celery, meat stock, tomatoes, and farro. The usual seasonings and flavorings include salt, pepper, garlic, and aromatic herbs, while some recipes suggest the addition of dried borlotti beans, soaked overnight and cooked the next day.

Cold winter days are a perfect occasion to simmer up a pot of this bone-warmer: it is best enjoyed hot, finished with a drizzle of extra virgin olive oil and accompanied by a glass of red wine.