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imbrecciata

soup of grain and pulses

imbrecciata

The Umbrian answer to virtú, this hearty soup is made with carrots, lentils, chick peas, borlotti beans, dried peas, beans, corn, spelt, celery, onions, carrots and potatoes, and poured on top of bread.

Text © Dana Facaros and Michael Pauls

Images by: Puntogio