Zuppa di Farro Toscana (Traditional Italian Tuscan Farro and Bean Soup) Zuppa di Farro Toscana is one of the great rustic soups of Tuscany, particularly associated with Garfagnana and the province of Lucca, where farro has been cultivated for centuries in the valleys and mountains of northern Tuscany. Farro is one of Italy’s most ancient cultivated grains. In Tuscan cooking it became especially important in rural communities because it was nourishing, economical, easy to stor

Alberto Piso’s traditional Italian Sardinian sheep broth slowly combines shoulder meat, potatoes, onions, celery, carrots, dried tomato, sage, bay, rosemary, parsley, and wild mint.

Ribollita Toscana (Traditional Italian Tuscan Ribollita) Ribollita is one of the defining dishes of Tuscan cucina povera, a substantial bread-and-vegetable soup built around cannellini beans, cavolo nero, seasonal vegetables, extra-virgin olive oil, and stale Tuscan bread. Its name comes from ribollire — “to boil again.” Traditionally, a vegetable and bean soup prepared one day was reheated with bread the following day. That second cooking transformed the soup: the bread abso