Fagioli all’uccelletto

Fagioli all’uccelletto is definitely one of the must-try food in Florence. Fagioli all'uccelletto is the name of a rich and filling vegetarian side dish that is typical of poor Tuscan cooking. It is made of cannellini beans, tomato puree, garlic, oil, and sage leaves, which when cooked slowly together, create a warm, comforting, and juicy terrine. Peasants used to make this dish because they couldn't afford meat, so they cooked the beans with the same flavors as poultry and game, giving it the name Fagioli all They go well with a variety of different main dishes, such pork loin and chicken with beer, but they are also delicious on their own with some homemade bread, pieces of focaccia, or delectable polenta! Instantly taking the place of the traditional pasta and beans!

This dish has its roots in the Tuscan farming community's culinary heritage, particularly in the rural areas surrounding Florence where there were and still are abundant crops of several kinds of legumes, including borlotti, cannellini, and white beans. The recipe is suitable for any diet because it is high in dietary fiber. If the recipe is modified, such as by including sausage or rigatino when preparing it, the scenario changes. Beans all'uccelletto variations can always be found on Ciao Toscana.