The Tipp
Bordatino alla pisana
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A very famous and ancient soup from the peasant tradition of the eighteenth century. This comfort food has a thick, velvety and rich consistency, achieved by slowly cooking borlotti or cannellini beans together with black cabbage leaves. The mixture is then bound and thickened with cornmeal (polenta), releasing a rustic, deep and enveloping flavor on the palate, perfect when finished with a drizzle of raw olive oil.
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