Pasta with beans is one of the great classics of Italian cuisine. A comfort food par excellence, with the difference that compared to contemporary comfort foods it’s a healthy dish, with a complete nutritional profile.
In Italy there are innumerable variations on pasta with beans, depending on the type of pasta used, the variety of beans, and extra ingredients. The magnificent recipe we show you today – from Campania and cooked by a member of the Slow Food Cooks’ Alliance – uses two Slow Food Presidia products: the Acerra Dente di Morto bean as protagonist, with a supporting role for Neapolitan Papaccella.
A few words on the protagonist: the Dente di Morto bean was grown only in family vegetable gardens, until a recovery program of this native Campanian bean, supported by the Regional government, brought the ecotype back into commerce; it’s now grown by a small group of farmers who are part of the Presidium.
Speaking about this recipe is also a pretext to talk about the community of producers, cooks and enthusiasts who make it possible. A humble bean that has become symbolic of a culture, and a cuisine.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
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