PASTA E FAGIOLI BOX
Pasta e fagioli, meaning "pasta and beans", is a traditional Italian soup. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule.
Like many other Italian favorites, including pizza and polenta, it started as a peasant dish, being composed of inexpensive ingredients.
What is included:
Tuscan Extra Virgin Olive Oil (Contea, Rufina)
Dried Zolfino Bean 500gr
Various Types of Short and Long Pasta 500gr
Our Recipe Proposal:
Cook about 100 gr of white beans. Put them on the flame with little cold water, then little by little add hot water. Add some salt only when the cooking time is nearly over.
Drain the beans and put them in a pan where you should have previously prepared a sauce with oil, 2 cloves of garlic and canned tomatoes.
Then add hot water and leave the pasta to cook in it.
Find out more on the receipe here: urly.it/37hw-
The Bottega a Rosano:
Rosano is a small village in the eastern Florentine countryside, near to Abbey of Santa Maria (sec X). During his long life this Benedectine Monastery has been an important center of spiritual life and small local trades on the road from Florence to Arezzo. We have found an old photo of the beginning of last century that proves the existence of our shop in the same position of today. Our grandfathers remember that the restaurant service started around 1960.
"This is a classic shop for the Florentine citizen’s excursion in the weekend, travelers love this place for his Tuscan heart that we preserve with simplicity. My family works here from 1989. Our personal story is deeply connected with this place. Lorenzo and Romana, Damiano and Lorella, Matteo, Filippo, Francesco, Sandro, Liliana, Cristina, Michele, Luisito, Franco, Riccardo, Benito, Danilo, Mario are only a few of the ones that work or worked in Bottega a Rosano.
Same of them are still here, same have passed away, all of them made his important part for this special place."