Minestra di Farro e Cicerchie dell'Umbria
Spoleto and Norcia area, Umbria
A two-grain soup unique to the Umbrian hills: emmer farro (Triticum dicoccum, the ancient grain still grown on the hills above Spoleto) and cicerchie (grass peas) simmered together in a pork rind and vegetable broth until both are fully tender and the starch thickens the soup naturally. Finished with olive oil, black truffle shaved over the top in autumn (not spring — wait for the Norcia truffle season), and aged pecorino di Norcia crumbled at the table.