Minestra di farro della Garfagnana – Tuscan farro soup

Farro is the most ancient of grains. Hailing from the Fertile Crescent, it was the grain of choice of locals and armies during the Roman Empire, and continued to be a source of nourishment for the Latin populations throughout the centuries. In Tuscany, and particularly in the valleys of the Garfagnana region, farro (Triticum Dicoccum) found the most ideal growing conditions, becoming in time a local staple and source of nourishment for the region and beyond.

The long-established custom of growing farro in Garfagnana gave way to a series of dishes that best represent this beautiful, mountainous region and its traditional cucina povera. One of them, and perhaps the most popular, is a hearty soup of farro, beans and potatoes, enriched with pancetta or lardo and finished off with some local olive oil. The recipe couldn’t be simpler (it just requires the foresight to soak the beans and the farro in advance). And although good Tuscan ingredients would produce the most authentic version of this soup, any quality spelt, white beans and oil you can get hold of will work just as fine.