Papazoi

Marie first sampled this creamy barley, bean, and corn soup at Piccolo, a charming Italian-style restaurant in Ketchum, Idaho. Further research revealed that it is popular in the region of Friuli in the northeastern part of Italy. It’s delicious the day it’s made, but the flavors mellow and improve on standing, so don’t hesitate to make it a day or more ahead. It also freezes well.