Corrado Assenza’s Chickpea Puree with Seasonal Vegetables
This is the chickpea puree Corrado Assenza prepared as an appetizer during his US tour this past spring. To start, he soaks Bio Alberti chickpeas …
White Bean Soup with Parmesan Broth
If you’re a Vacche Rosse cheese aficionado, chances are you’ve accumulated a hoard of rinds somewhere in the back of the fridge. Parmesan broth is …
Fava Beans are Good for Soil and for People
Read “fava beans” and you’re already thinking about the brightest days of spring. Each green kernel a prize following the labor-intensive process of shelling and …
Macco di Fava with Fave di Amelia from Umbria
Macco di Fava is a cucina povera classic. An aromatic puree of earthy fava beans served with a healthy side of leafy greens, macco di …
A Tale of Two Farros
Do you know your monoccocum from your dicoccum? Our farros are ancient grains with ancient sounding names, because these varieties have been around for millennia. …
A Timeless Marcella Risotto
This recipe comes from Marcella Cucina and it’s a dish that has bejeweled our dinner tables for years. As Marcella wrote, “there are as many different risotti as there …
The Meat of Peasants
If we could choose the future of protein, we’d go with Cicerchie. Also known as wild chickpeas, Cicerchie are a wholesome and ancient legume, with …
Fagioli all’Uccelletto
Beans, extra virgin olive oil, tomatoes, and sage. This simple combination of ingredients represents one of the most iconic dishes of Cucina Povera. Pellegrino Artusi …
Hummus Bottarga
This recipe is the glorious tahini-less bottarga hummus that we make every summer. We are kind of obsessed with it. We first learned this recipe …
Bean Stew
“Healthy comfort food” isn’t necessarily an oxymoron. Trust us: this bean and vegetable stew is anything but a penance. It’s a creamy and tasty soup …
Orzo with Porcini, the Recipe
Porcini Mushrooms are an autumn essential in the Italian kitchen. As soon as you start prepping the ingredients for this recipe, your kitchen will immediately …
Farro Salad by Domenica Cooks
A colorful explosion of flavors, this farro salad is perfect for summer. And our favorite part is: it can (and for an ideal mingling of …
Beans are Back
ALL the beans are here. from Bio Alberti in Umbria Walk, don’t run. We are fully stocked with Bio Alberti organic legumes from Umbria! These are …
Orzo with Porcini Mushrooms
We can’t get enough of the powerful umami flavor of dried porcini mushrooms. But there’s a cooking trick to get all the depth of mushroomy …
How to cook Bio Alberti beans
In the medieval borgo of Poggio Aquilone, in Umbria, the Bio Alberti family cultivates their land the same way Umbrians have since ancient times: using …
From Bittman: Beer glazed black beans
This recipe was adapted from Mark Bittman’s How to Cook Everything. When we read about it in Mark’s weekly newsletter, we had to try it …
How to cook Cicerchie
Chock full of vitamins, minerals like phosphorus and calcium, and fibers, it is no surprise that Cicerchie used to be called “the meat of peasants”. …
Summer farro salad agrodolce
Mediterranean flavors like olives, tomatoes, and capers can combine together in endless recipe variations. This salad recipe is bright, nutty, and perfect for summer. It …
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