Pasta e fagioli

By revisiting some of the most popular recipes of Cucina Povera, we are able to take what our grandparents taught us about respecting food and apply it to the most pressing social and environmental challenges of our time. In this revisitation of Pasta e Fagioli, Francesco Vincenzi, Chef at Franceschetta58, used Le Curve di Pasta Lunga - a new shape of pasta by Food for Soul and Pastificio Agricolo Mancini obtained from the part of the pasta that rests on the rack during the drying process and that is usually discarded in the making of some of our favourite long pasta shapes.

Pasta e Fagioli has always been a poor dish, prepared with simple ingredients – often neglected – but able to provide the right nutrient supply to those who had limited access to food. The type of pasta chosen for this version of Pasta e Fagioli contributes to enhancing the value of poor ingredients – such as the beans - resulting in a recipe that is good for both people and the planet.