Soups & Stews
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.