Farricello soup has been a staple of the Roman diet since ancient times and is both delicious and nutritious! Sauté a mix of onions, celery and carrots in EVOO, then add tomato pulp. Let simmer for about 20 minutes and add water. Once the water boils, add your farro (spelt), salt, and abundant black pepper and let cook for about an hour. Buona appetito!