Is a traditional typical Perugian and Umbrian soup since is known also in areas as Gubbio, Umbertide and Città di Castello, where can assume different names and variations regarding the ingredients.

Ingredients
100g corn
100g sweet corn
100g chickpea
100g beans
100g broad beans
100g puréed tomato
1 onion
extra-virgin olive oil
salt
pepper

Preparation method
Marinate corn for about 8 hour, beans for 12, sweet corn, beans and broad beans for 24 hours. Corn takes one hour to cook, but chickpea, broad beans and beans need about two hours, whereas sweet corn’s cooking depends on its freshness. Pour then into a saucepan filled with cold water and stew them separately. Drain legumes and cereals.
Prepare a trite with chopped onion and oil, then add puréed tomato in a saucepan. Leave the sauce to cook
When sauce is ready, add legumes, cereals and leave to season for about fifteen minutes. Then add hot water, salt and pepper as you please. Leave the lot on fire for other fifteen minutes and then serve it.

Note – Imbrecciata, was a dish consumed, further than the winter, even during the summer particularly in occasion of the “shelling” feast when corn-cobs were shelled sifting wheat from leafs.