Pisarei e Fasoi

Pasta and Beans from Piacenza

Preparation info

  • Serves


    as a first course recipe doubles easily
    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

Piacenza’s best-known dish starts with pisarei, chewy pasta shaped like large grains of wheat. They are a legacy of times of extreme poverty when everything had to be used up, even the last remaining bread crumbs. Usually the pisarei—so called because they bear a certain resemblance to little boys’ penises (in Italian, pisellino)—were eaten with faso, or beans, a combination of cereals and legumes that was a substitute for the proteins they couldn’t get from meat, which