Every region of Italy has a version of this old recipe containing the cheapest of ingredients: a handful of pasta, a few vegetables, a little fatty pork, beans and some good stock. It varies from one place to another, but is very much representative of the peasant style of cooking in the Veneto, which contrasts sharply with the elegant dishes of the aristocracy. Just as Tuscany favours the borlotto bean, the Veneto too has its favourite variety for this dish, the lamon bean, which may be hard to find outside of the region.
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