Move over, Beyond Meat
Not all meat alternatives are made in a lab—some have been growing naturally for centuries. Our favorite? Cicerchie, a forgotten legume that’s been cultivated in …
Cicerchie are all over the Los Angeles Times
The LA Times has fallen in love with cicerchie, the ancient bean that’s been on Italian tables for centuries. Journalist Margy Rochlin was first introduced …
Bluefin Tuna and Cannellini White Bean Salad
With ingredients as special as Sicilian bluefin tuna fillets and organic cannellini white beans, you don’t need much else. This simple, luxurious salad is inspired …
Italian Lucky Lentils for the New Year
From now until the first days of 2024 we will be eating lentils on repeat. Portano fortuna per l’anno nuovo! As Italian tradition has it, …
Corrado Assenza’s Chickpea Puree with Seasonal Vegetables
This is the chickpea puree Corrado Assenza prepared as an appetizer during his US tour this past spring. To start, he soaks Bio Alberti chickpeas …
White Bean Soup with Parmesan Broth
Inspired by Marcella Hazan’s white bean soup, this simple recipe for Cannellini beans in parmesan broth is irresistible. Velvety and nourishing, creamy cannellini beans swim …
Fava Beans are Good for Soil and for People
Read “fava beans” and you’re already thinking about the brightest days of spring. Each green kernel a prize following the labor-intensive process of shelling and …
Macco di Fava with Fave di Amelia from Umbria
Macco di Fava is a cucina povera classic. An aromatic puree of earthy fava beans served with a healthy side of leafy greens, macco di …
A Tale of Two Farros
Do you know your monoccocum from your dicoccum? Our farros are ancient grains with ancient sounding names, because these varieties have been around for millennia. …
Orzo with Porcini Mushrooms
We can’t get enough of the powerful umami flavor of orzo with porcini mushrooms. But there’s a cooking trick to get all the depth of …