This Dinkelsuppe is warming, hearty, and deeply comforting, with tender pearled spelt in a lightly smoky broth full of sweet root vegetables and slices of sausage. The leek and parsley keep it fresh, while the celeriac gives the soup an earthy, classic German character.

This risotto di farro is creamy yet pleasantly chewy, with deep earthy flavor from porcini and wild mushrooms. Butter, Parmigiano-Reggiano, and a small drizzle of truffle oil give it a luxurious finish without overpowering the grain's natural nuttiness.