Tuscan Legume Cooking: Cicerchie, Ceci and Bean Recipes from the Cucina Povera Tradition
Tuscan cooking is built on legumes in a way that few other regional cuisines in Italy are. Before refrigeration and affordable meat, ceci (chickpeas), cicerchie (grass peas), cannellini, and borlotti beans provided the bulk of protein across the region, particularly in the inland areas away from the coast. This is cucina povera at its most […]
Tuscan Legume Cooking: Cicerchie, Ceci and Bean Recipes from the Cucina Povera Tradition Read Post »