Zuppetta di Farro con Tartufo Uncinato

The Zuppetta di Farro con Tartufo Uncinato is a traditional soup from the Umbria region of Italy, particularly associated with the town of Colfiorito. The dish pairs farro, an ancient hulled wheat grain native to the Italian peninsula, with tartufo uncinato—a prized variety of black truffle (Tuber uncinatum) that grows in the area’s limestone-rich soil. La Botteguccia del Campo 64, a venue in Colfiorito, serves a version that has been praised by the creator *JustUs* for its authentic, rustic character. Key ingredients include high-quality farro, a rich vegetable or meat broth, aromatic herbs such as rosemary or sage, and freshly shaved truffle added just before serving to preserve its fragrance.

A great Zuppetta di Farro con Tartufo Uncinato is distinguished by the balance between the nutty, chewy farro and the earthy, pungent truffle. The soup should be thick but not heavy, with the truffle aroma permeating each spoonful without overwhelming the grain. Regional variations exist; some cooks substitute the farro with other grains like barley or add legumes for texture, but the Colfiorito classic remains faithful to the farro-truffle pairing. In other parts of Umbria and neighboring Le Marche, the soup may include a poached egg or a drizzle of local olive oil. The version at La Botteguccia del Campo 64, as noted by *JustUs*, is a simple, honest preparation that lets the two star ingredients speak for themselves.