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

In a great saucepan (possibly of crock) you start browning the minced one of the onion and of the garlic. Once imbiondito to very elegantly add the leek the celery and the carrots the all affected therefore to unite the chopped tomatoes, pepolino or thyme, salt, pepper and the shreded cabbages. To make to fade all the vegetables. You now take the cooked beans put aside around a quarter of it and to pass the rest inside the water of cooking. You add this whole past to the soup. You make to cook for about a hour and however when the black cabbage will be well cooked. When it will be everything ready you add aside the beans whole envoys; to make to still cook a few minutes, the preparation must result rather liquid. You cut the bread and to systematize him/it on the fund on two layers. During to serve to heat to low fire and with the cover. Absolutely no cheese. To add, once served in the dishes, a thread of oil extravergine of olive. (to prepare the day before)