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 …
Mark Bittman’s Modest Yet Gorgeous Farro
Mark Bittman recently prepared and wrote in his newsletter about a pretty delicious bowl of Bio Alberti’s farro monococcum. Bittman said (and we have to agree), …
The Most Savory Chickpeas
These are the most savory chickpeas we have ever had. The first time we ate these chickpeas, we had them boiled in well-salted water and dressed …
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