Fall · Recipes · Soups · Spring

spinach and pasta “vellutata” soup

This is a healthy, refreshing and quite good-looking soup. “Vellutata” means “velvety” in Italian, referring to the creamy consistency of the soup. I make it when I desperately need a nutritious and light meal in hardly any time. I often keep a bag of pre-washed spinach in the fridge, but a bag of good quality…… Continue reading spinach and pasta “vellutata” soup

Recipes · Soups

pasta e fagioli for pasta lovers

Italians have been bean eaters for thousand of years. Greeks ate lentils. Romans consumed  garbanzo beans and black-eyed peas daily. Common beans arrived in Italy from America with Colombo and returned to America with Italian emigrants and their “pasta fazool”. There are a million versions of “pasta e fagioli”, pasta with beans. The quality of…… Continue reading pasta e fagioli for pasta lovers

Recipes · Soups

black-rice and spelt minestrone

MINESTRONE WITH FORBIDDEN RICE AND FARRO. Minestrone is a most democratic recipe, every region, town or family has their own which they will obviously consider as the best.  Regardless of the many variations however,  a good minestrone is  based on the combination of three elements: beans, vegetables and grains cooked in a vegetable or meat…… Continue reading black-rice and spelt minestrone

Fall · Recipes · Soups · Spring · Umbria Images · Winter

farro and lentil soup

ZUPPA DI LENTICCHIE E FARRO. Castelluccio di Norcia, in the South-East of Umbria is a tiny village located on a lonely outcrop at the centre of one of the most spectacular areas of Central Italy, the Piano Grande . The fields of this magnificent plain produce farro wheat, and the most delicious, tiny, tender  lentils.…… Continue reading farro and lentil soup