Title : CI CASCA A FAGIOLO
This healthy and noble food, particularly popular during the cold months, c
Maker of product: Gian Marco Mazzanti
n° pages: 64
In the beginning only “black-eyed beans,” they soon spread through their native Africa, penetrated the Mediterranean and rapidly entered the cuisines of practically the whole world, even those of the great civilisations of the past. The oldest known recipe for beans in recorded history comes from the famous De re coquinaria by Marcus Gravius Apicius (IV century A.D.) in which beans are first fried, then stir-fried with green fennel and sapa (something of a modern balsamic vinegar). While the Romans handed down the first recipes, however, it appears that the ancient Egyptians associated several alimentary taboos to beans, at the same time considering them a sign of divine offering, as testified by their discovery in several tombs. Beans also enjoyed a certain popularity among the Greeks who, however, were not particularly fond of them. Beyond historical curiosities and without neglecting an accurate description of the varieties of beans available on the market, this little volume presents a well-edited cookbook where beans dominate from antipastos to side dish, with a constant eye to preparation practicality and originality of pairings.