Pasta e Fasoi alla Veneta

Redazione

A cornerstone of Verona’s humble, rural cuisine, masterfully prepared according to tradition during the colder months. This thick, “azzeccata” soup is based on a purée of borlotti beans enriched with pork rind and aromatic herbs. The fresh pasta is cooked directly in this creamy broth so it can absorb every nuance of flavor. It is served piping hot and finished at the table with a generous drizzle of raw Valpolicella olive oil and a pinch of pepper.