A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
Simple, savory and the perfect accompaniment to a hearty meal.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
This recipe comes from Ristorante La Botte in Stresa.
For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
This savory recipe highlights the Tuscan affinity for white beans.
This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.