Zuppa di Farro

Dice the pancetta tesa into small cubes. Finely dice the carrot, celery stalk, and yellow onion to create the soffritto base. Mince the garlic clove. Finely chop the fresh rosemary and fresh sage leaves.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the diced pancetta tesa and cook until crispy and the fat has rendered, about 5-7 minutes. Remove the crispy pancetta tesa with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the diced yellow onion, carrot, and celery stalk to the pot. Sauté gently over medium-low heat for about 8-10 minutes, until the vegetables are softened and translucent but not browned. Add the minced garlic clove, chopped fresh rosemary, and chopped fresh sage leaves, and cook for another 2 minutes until fragrant.