Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

Ingredients for 4 people:

• 200 grs of dry (borlotti, cannellini or others) beans
• 1 carrot
• 1 coast of celery
• 2 cloves of garlic
• 100 grs of sweet bacon
• some leaf of sage
• 20 grs of oil of olive
• minced parsley, salt, black pepper
• 100 grs of pasta to choice.

To like, oil of olive raw extravergine for
to serve.

You leave the beans to bath in water for about 12 hours. To slightly reduce the time of soak, can add to the water 1 spoon of bicarbonate. You change therefore the water and boil you them in salty water until they will be tender (around 1 now, 1 now 1/2).
You prepare the soffritto: you mince together the celery and the carrot after having washed them and peeled. Separately you mince the cloves of garlic, and you cut the bacon to minute dadini or grind her/it. Soffriggete carrot and onion in a casserole with the oil to middle fire. When the vegetables have faded, you unite the bacon, the garlic and the leaves of sage washed and you dry. You leave soffriggere for a few minutes. You pass the 3/4 of the beans through a passaverdure together with around 1L of their liquid of cooking and you leave the others whole.
You add the mashed potatoes of beans to the vegetables and you allow to cook for about twenty minutes to low fire, mixing every now and then for not making to attach the fund. You also unite the whole beans to this point.
You boil the pasta in salty water. If the liquid of the soup were enough brodosos, you can directly boil you the pasta.
You drain the pasta to the tooth and united her/it to the soup. United also some minced (also this is optional) fresh parsley and you leave insaporire for 2 minutes before serving. Each will add to really liking a thread of oil and black pepper
grinded to the moment.

The pasta: someone likes asunder the fresh pasta to the egg, to others the short (ditalini, conchigliette) pasta, others finally use spaghetti or broken bucatini.

The soup: some prefer to pass all the beans, instead others leave them all whole ones.