A hearty blend of sorghum, buckwheat and mushrooms, enriched with smoked Italian speck and Asiago PDO cheese. Rustic, rich, and deeply savoury, it is inspired by the traditional flavours of the Italian Alps. Serve hot as a comforting entrée or finish with a drizzle of extra virgin olive oil.
Open the jar and place it (without the lid) in the microwave for a few seconds, or pour the soup into a small saucepan, add a tablespoon of water, and heat gently on the stove for a few minutes. Serve with a drizzle of extra virgin olive oil.
Soups such as minestrone, broths, and veloutés have very ancient origins and are deeply rooted in traditional peasant cooking. Minestrone, in particular, dates back to Ancient Rome and was originally made with vegetables, legumes, and grains cooked together depending on seasonal availability. Over time, these recipes evolved into different preparations: broths tend to be lighter and more liquid, soups are generally heartier, and veloutés are smooth and creamy blends of vegetables, often refined for a more delicate texture. What they all share is the idea of simple, nourishing food closely tied to local ingredients and culinary tradition.
