Minestra di Ceci e Tagliolini Umbra
Umbria — Regione intera
Umbria's Friday soup — dried ceci (chickpeas) braised in a soffritto of rosemary, sage, garlic, and celery, with a Parmigiano rind and a splash of white wine. Halfway through cooking, a portion of the chickpeas is blended back into the broth to create a thick, creamy base, then fresh tagliolini (or dried pasta broken short) is cooked directly in the chickpea broth. The rosemary-chickpea combination is one of the most elemental and satisfying in Italian cooking.