Ribollita di Farro alla Lunigiana
Tuscany — Lunigiana, Massa-Carrara province border zone
Twice-cooked farro soup from the Lunigiana border zone of Tuscany (bordering Liguria and Emilia-Romagna) — a variation on ribollita that replaces stale bread with emmer farro as the thickening grain. Farro is cooked with cannellini beans, cavolo nero, and wild herbs in the Lunigiana tradition, then the soup is refrigerated overnight and re-boiled (ri-bollita) the following day until thick and dense. The farro absorbs the bean broth overnight and swells, creating a porridge-like consistency. Like classic ribollita, the soup is served with raw olive oil but without bread.