« Edizione speciale: Novel Food #6 / Announcing Novel Food #6 | Main | legumi che passione: il riepilogo / My Legume Love Affair - Fifth Helping: the roundup »

November 30, 2008

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blorenzutta

Ciao Simona. This reminds me of Mum cooking 'pasta e fagioli'. Would you, in the future, do a quick recipe for me?

Thanks
Bruno

Astrofiammante

ciao, Simona, tutto bene? una bella pasta e fagioli non si rifiuta mai, bacio!

Bellini Valli

I'll look forward to the roundup for the Legume Love Affair!!!

Lori Lynn @ Taste With The Eyes

I have to give Deborah Madison's recipe a try. And isn't it amazing how different from the mass-produced beans the heirloom beans taste?

Susan from Food Blogga

Fagiolina is such a charming name. I'd love to try them.

Jeremy Parzen

great post. Do they still cook the famous eel of Lake Trasimeno, so loved by Pope Martin IV (in Dante)?

lenny

Sai che non conoscevo questa varietà di fagioli?
E' bello che tu ne divulghi le qualità, per farla apprezzare anche in America.
Ciao

Simona

Ciao Bruno. There will be a very nice recipe for pasta e fagioli in the roundup of the legume event: stay tuned!

Tutto bene, Astro, grazie. Certamente non la rifiuto.

The roundup is coming soon, Valli, thanks.

Totally, Lori Lynn. We are lucky to have a local grower of some amazing varieties.

Isn't it, Susan. It would be nice to be able to lobby some importer to get it.

I am not an eel lover, Jeremy. I am much happier with the torciglione, the almond paste dessert made in the shape of an eel. Have you ever tasted it? http://www.stradadelvinotrasimeno.it/contenuti/i-pesci-del-trasimeno.html

Ciao Lenny. Non mi sorprende: e' solo da poco che la fagiolina comincia a trovarsi nei negozi.

ramki

Thanks for including my entry. That's a lovely, personal compilation !

Simona

You are welcome, Ramki.

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