Soups & Stews
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
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.
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.