Spelt soup

I have a whole chapter actually in Winter in Tuscany about minestre, about soups, about this really nourishing, amazing culture around soups in Tuscany.

And often they'll have, uh, minestra di legumi, minestra di farro, like spelt soup.

A- again, would you have that in a nursery in England?

No.

And delicious.

And you can put a little bit of olive oil, they can put a bit of cheese on.

And it's so nice that Milo comes home and I say, "What did you have for lunch?" "Minestra di farro."

And it must be amazing to be passing down this idea of the importance of food in the same way that it was, you know, passed down to you.