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Legumes

Giugetti pasta in bean broth
Giugetti pasta in bean stock. Cucina povera of Romagna
Giugetti is an identity dish of the cucina povera of Romagna. Known as giugetti, giogetti, or patacucci, they belong to the large family of maltagliati and manfrigoli. They are small squares of sfoglia matta (eggless) cooked in a brodo matto (meatless broth) . This forgotten dish was typical winter eating in the second half of the 19th…
28 January 2025
Lentil burger recipe
Potato and lentil burger. Vegetarian recipe
Today the choice of burgers is wide enough to satisfy even the most demanding palates. You can opt for a simple, gourmet, or vegetarian burger. But before sharing the recipe for a potato and lentil burger, let me remind you when there was only Swiss steak in Italy.   Swiss and hamburger steaks I remember well the minced…
1 December 2021
Terrina di fagioli borlotti e saba di Romagna
Borlotti terrine flavored with Saba of Romagna
Say terrine, and you think about a rustic but elegant table, a timeless country house, and a crackling fireplace. But, you know, you don't necessarily need to live in the countryside. If you love good food, you will find new inspiration in this preparation. There was a time when I often made terrines. They were…
22 November 2021
Chickpea farinata: a traditional Italian peasant recipe
Chickpea farinata: a traditional Italian peasant recipe
Chickpea farinata is a type of thin, unleavened bread. I love everything about this vegetarian and gluten-free recipe: the simplicity of preparation, the smell, the taste. Chickpea Farinata. This is a traditional peasant recipe, based on water and flour, and typical of areas where chickpeas are grown. Chickpeas are used to make yellow flour with a…
25 May 2021
Lentil And Borlotti Bean Ragù For Dressing Pasta
Lentil And Borlotti Bean Ragù For Dressing Pasta
The word ragù refers to a sauce, usually of minced meat mixed with vegetables, stewed at a low temperature for many hours. The recipe has French origins and began to circulate during the Renaissance as an accompaniment to other dishes. But it has been in Italy that the French ragôut went from being almost a side dish…
20 February 2021
Basil Pea Purée
Basil Pea Purée. Super quick-to-make side recipe
At home the sides are very much appreciated. We like to eat vegetables and, often, our meal, especially in the evening, consists of a couple of side dishes or a salad with a slice of good bread. Some side dishes take time, others are prepared in a short time. This one is ready in 15 minutes and besides…
12 October 2020
Raw zucchini salad with aragula and lentils
What's your favorite salad? The zucchini salad combines summer flavors with lentils which, in Italy, are usually associated with winter and, for this reason, remain forgotten in the pantry for months (what a shame!). I hope you will try it, I enjoyed developing this recipe and even more eating it. Salad is a recipe. The Italian food…
25 August 2020
Spiced Meatballs, Mashed Broad Beans Recipe
Spiced Meatballs, Mashed Broad Beans & A Handful Of Heroes
Who's your favorite hero? 〈if you don't wanna read, scroll down to the spicy meatballs recipe〉 I'm not talking about superheroes. I did classical studies when I was young. And for me there was only one hero worthy of the title. Not the adventurous Ulysses and not Achilles the braggart. Hector, solid and valiant, was my hero.…
25 April 2020
Bologna bean soup with fresh pasta
Bologna bean soup with fresh pasta
When temperature goes down, it's pot and soup time. Today I'm waiting for you with a hot, comforting bowl of beans soup. This is one regional version of the most popular Pasta and Fagioli. From north to south, Italy has a rich tradition of soups, all of which are good and worth trying. In Romagna, as in Bologna,…
5 November 2019

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