Pasta Fazool (called in Naples Pasta e Fasul) is a pillar of the Neapolitan cuisine. This recipe, created to feed the poorest part of the population, is incredibly rich in flavors and history: Its origin is ancient and comes from the Roman Empire, then modified during the centuries with new ingredients imported from Asia and Americas . In Naples, every family has its own recipe, with some changes, and the differences can cause some disputes.! Here the history of Neapolitan Pasta e Fasul, and two different versions: one with Cannellini Beans and fresh tomatoes, another one with brown beans and tomato puree.
Pasta Fagioli recipe is very popular in Italy, and every region owns its local variation. The Venetian version of the bean soup is one of the most ancient and rich in history. Traditionally the Venetian Pasta Fagioli is strongly linked with the annual ritual of the slaughter of the pigs. For centuries Pasta Fagioli has fed the farmers families, reusing the cheap cuts of pork. Nowadays, the Venetian Pasta a Fagioli is considered a classic of the Italian cuisine either in its traditional recipe and reinvented by famous contemporary Chefs. Here the recipe and history, don’t miss it!
Winter is coming? It is time for a tasty rice and beans soup. This classic Italian helps to tolerate next cold days! Follow this recipe step-by-step, and you’ll have a real delight, directly from my family’s cookbook to your table!