Try Our Exquisite Italian Farro Recipe from Tuscany
Discover how to prepare this wonderful soup, a traditional dish from the Garfagnana region in Lucca!
This delicious and natural recipe hails from an old-world culinary tradition. Tuscany’s Natural Spelt, or Italian Farro della Garfagnana IGP, is an ancient grain that was favored by the Romans. Today, it is still widely produced and enjoyed in the picturesque area of Garfagnana.
Our spelt/farro is carefully cleaned and processed using traditional stone mills, ensuring a truly authentic product. Traditionally, Italian Farro della Garfagnana IGP is used in various dishes, primarily as a first course. The spelt from Garfagnana stands out for its superior quality compared to that from other regions.
In winter, spelt soup not only offers a warm, hearty meal but is also healthy; adding porcini mushrooms enhances the dish even further!
In the spring and summer, spelt can be enjoyed in cold pasta dishes or refreshing salads. Ingredients such as tuna, mozzarella, pesto, diced tomatoes, olives, and herbs like basil pair perfectly with farro. To protect this natural and authentic product, the Garfagnana Community has secured IGP (Indicazione Geografica Protetta) status for locally grown spelt, ensuring that you receive a quality offering from Giannetti Artisans.
Cooking Instructions for your delicious Italian Farro from Garfagnana:
by Sally Giannetti
Traditional Soup from the forest area of Garfagnana near Lucca, Tuscany!
Preparation Time:Â 24 hours
Cook Time:Â 2 hours, 30 minutes
Ingredients:
- 17.6 OZ (500 gr) of Farro della Garfagnana (Spelt), 17.6 OZ (500 gr) Pinto Beans, 2 Carrots, 3 Celery Sticks, 1 Onion, A branch of sage, A small piece of cinnamon, 5 cloves of garlic, 17.6 (500 gr) of ripe tomatoes, or high quality canned tomatoes, Extra Virgin Olive Oil, Salt, Pepper
Cooking Instructions:
*Before starting the cooking process, soak Pinto Beans and Farro in separate bowls for 8 hours to overnight.
1. Bring water to a boil in a large pot, then add salt, pinto beans, and sage leaves. Cook for approximately 1 hour.
2. While the pinto beans are boiling, chop onion, celery, and carrots, and sauté them in olive oil. After a few minutes, add tomatoes, cinnamon, salt, and pepper. Cook for about 5 minutes.
3. Once the pinto beans are cooked, mash them and return them to the cooking water. Heat them again and add the soaked Farro (Spelt) and sautéed vegetables. Cook over low heat for around 1 hour.
4. Serve with a sprinkle of pepper and a drizzle of Giannetti Artisans Certified Extra Virgin Olive Oil from the lovely Tuscan Region!
2. While the pinto beans are boiling, chop onion, celery, and carrots, and sauté them in olive oil. After a few minutes, add tomatoes, cinnamon, salt, and pepper. Cook for about 5 minutes.
3. Once the pinto beans are cooked, mash them and return them to the cooking water. Heat them again and add the soaked Farro (Spelt) and sautéed vegetables. Cook over low heat for around 1 hour.
4. Serve with a sprinkle of pepper and a drizzle of Giannetti Artisans Certified Extra Virgin Olive Oil from the lovely Tuscan Region!
Credits: Italian Farro Recipe – by Giannetti Artisans Inc.