Etruscan soup is one of the dishes that have made the history of Italian haute cuisine. Alessandro Negrini, who together with chef Fabio Pisani is now at the helm of Il Luogo Di Aimo e Nadia, retraces the genesis of this legendary soup, a bit ribollita, a bit minestrone, and takes us step by step to discover a recipe designed to enhance the maximum the many vegetables available from season to season.