This hearty soup exists in many forms and is especially common in the Garfagnana region, the mountainous area north-west of Lucca, but it is popular in the rest of Tuscany as well, including along the Umbrian border. Spelt is an ancient grain, and is reminiscent of an era when wheat was simply not available in these parts. Recently, it has become fashionable all over the country, and is used in soups such as this one, or boiled, drained, cooled and turned into delicious salads.
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