The Garfagnina Soup is a typical recipe from Garfagnana. An ancient dish linked to the peasant culture and well rooted in the reference territory. spelled, red, yellow and green lentils, green and red azuchi, eye bean, white coco, borlotto, split peas are the ingredients of this vegetable but protein Tuscan soup.
Spelled, a typical product of Grafagnana, is now grown according to the ancient tradition, without the use of chemical and diservant additives. A rustic cereal cultivated as early as 700 years ago and a common food of the ancient Romans.
An abandoned cultivation because it was not very productive, which in 1996 obtained the IGP recognition. Today the ancient cultivation has been resumed in small plots that give their product for packaging to the Bravi Andrea company in Camporgiano. An example of a zero km product.
The Garfagnanina soup is a dish today taken up by trattorias and new chefs who love to tell the territory in which they are inserted. This soup is perfect served hot with a drizzle of Tuscan extra virgin olive oil but also accompanied with roasted Tuscan bread. In summer it can be served cold with a drizzle of oil flavored with garlic and rosemary.
Components in variable proportions: red, yellow and green lentils, green and red azuchi, eye bean, white coco, borlotto, split peas, spelled.
It needs to soak for about 12 hours.
Keep in a cool and dry place.
Produced and packaged by Bravi Andrea e C. s.a.s., Sillicano, Camporgiano, Lucca.