Zuppa di Miglio

Rinse the Millet thoroughly under cold water using a fine-mesh sieve until the water runs clear. Set aside to drain.

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

Add the diced Carrot, diced Celery, and finely diced Onion to the pot. Sauté gently over medium-low heat until the vegetables are softened and translucent, about 8-10 minutes. Add the minced Garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.