Fagioli Grassi

“This Piedmontese pièce de résistance comes specifically from Canavese, where I was brought up. Although the translation of the name doesn’t make it sound very inviting, it is actually very tasty. This dish is called tofeja in the Canavese, from the name of a terracotta pot used in its cooking. It is eaten around carnival time in February, but is welcome throughout the winter months. Invite a few friends to share it with you. It’s worth it! ”