Spelt soup with tuscan ceps.
Spelt is the oldest cereal among all the known ones, since it was already raised hundreds of centuries ago.Spelt was well known among the Etruscans and during the Roman Empire it became symbol of weddings, where the bride used to give spelt based food to the family of her husband.Garfagnana, an area in the north on the mountains, is probably the biggest area in Tuscany where the spelt has always been cultivated, thanks to the local fields and climate, perfect for its growing. So, spelt started being used to cook soups and it became an important trait of our culinary tradition. A variation of the traditional spelt soup is with the addiction of big porcini mushrooms chops which add a very delicate accent to the flavour.The Zuppa di Farro e Porcini Toscana in Tavola ® enables you to savour all this tradition in a couple of minutes. It's prepared with fresh ingredients and cooked with all our passion. We suggest to add some raw olive oil before serving.
Net weight : 650 gr
Ingredients
Chopped tomato, porcini mushrooms (boletus edulis) 15%, onions, spelt 9%, potatoes, red beans, olive oil, celery, carrots, salt, pepper.
CUNEESI
Condiment d'anchois
