Umbrian Farro Soup recipe

Published in Umbria Recipes
Farro Dish enjoyed at Le Case Agriturismo near Assisi Farro Dish enjoyed at Le Case Agriturismo near Assisi © Copyright Delicious Italy

Italian style soup recipe with farro, the 'wheat of the Roman Legions'. A slight variant of this dish (pictured) we ate deep in the Monte Subiaso near Assisi.


500 gr 'farro' (hard wheat that has been ground by hand), 1 glass extra virgin olive oil, 1 carrot diced, 1 rib celery diced, 1 onion, diced, 100 gr lean slice prosciutto, 1/2 glass tomato sauce, 5 leaves sage, rosemary, garlic.

making it

In a pot (originally, earthenware was used), sautee the celery, carrot, onion, rosemary, sage and garlic in the olive oil; add diced prosciutto.

Bring this mixture back to a strong simmer and add the tomato sauce and the 'farro' which has been previously boiled.

To boil the 'farro', add it to already boiling, salted water for 35-40 minutes; the time depends on whether the 'farro' husk has already been cracked.

Add 2 liters hot broth (originally, broth from boiling prosciutto bones which had been blanched three times first was used) and let simmer until it reaches a smooth consistency.

This soup recipe has been kindly supplied to us by the Cordon Bleu School of Culinary Arts in Perugia.


Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz

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