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ciavarro

beans, lentil & barley soup

This is the traditional soup eaten in late spring, to empty out the winter stores of dried beans, lentil, barley, spelt, canned corn, made with garlic, onion, tomato, a peperoncino and splash of red wine. From the pretty hill town of Ripatransone.

Text © Dana Facaros and Michael Pauls

Image by marchetourism