Minestra di Farro e Lenticchie di Castelluccio con Guanciale

Umbria

A double-grain Umbrian mountain soup combining Farro di Monteleone di Spoleto DOP with the tiny lentils of Castelluccio di Norcia IGP — two of Umbria's most celebrated IGP-protected products cooked together with cured guanciale, sage and Umbrian extra-virgin olive oil. The lentils partially dissolve to create a thick, velvety base while the farro retains its nutty chew.

• Lentils cooked until partially collapsed to form a thick, velvety base — same consistency objective, different aromatic system → Misir wot (spiced red lentils) Ethiopian
• Lentils and grain (rice or bulgur) cooked together — same two-grain combination logic where one dissolves and one retains texture → Mujaddara (lentil and grain) Lebanese
• Legume soup with pork fat base — green split peas or lentils cooked with lardon to the same thick, velvety consistency → Potage Saint-Germain French

Earthy, nutty and porky; the Castelluccio lentils give an almost sweet earthiness; farro provides chew; guanciale rounds everything with fat; raw olive oil gives a grassy, peppery finish — Umbria in a bowl