During such a cold winter it’s all but natural to turn to earthy, warm comfort food.
This typical rustic Farinata (or porridge) is made with two key winter ingredients- polenta and black kale. It’s pure peasant food- thicker than a soup, it’s a full meal on its own.

A low gluten, high protein alternative to risotto.

Farro is an ancient grain that grows in inhospitable, mountain areas of Italy. Low in gluten and high in protein and fiber, it can be used instead of rice to make risotto (called “farrotto”) since, as rice, it absorbs whatever flavours you add to it.

This is probably a bean soup’s version that you haven’t found in any Tuscan recipe books. It comes from my great-grandmother and is undoubtedly my favourite soup: few, simple ingredients deliver a wholesome experience which satisfies all five senses.