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The Beans soup or Pasta e Fagioli is really a national classic. Of course, the way to prepare it also changes dramatically from region to region. In Tuscany, generally, it is made with white beans; They are boiled, passed and then finish in a tomato sauce made with sautéed garlic, olive oil and sage; subsequently adding water, there is baked right into the short pasta, maybe the ones that we are called "Bombolotti", so that you insaporisca at best.
Origin: Castellina Marittima (Tuscany)
Ingredients: Cannellini beans 67%, chooped tomato, extravirgin olive, salt, garlic, sage.
Net weight : 390 gr
Tasting tips: We thought we would bring you this past ready; you just add water, bollirci in the pasta and serve; you can also use it as passed cream on which to lay the seared octopus, for example; or, simply, it is also excellent as well, to eat with a spoon!