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Ingredients for 4 people

250 g. of dried Borlotti beans 400 g. of maize lour a cavolo nero cabbage 2 cloves of garlic 3 potatoes 2 carrots 1 stalk of celery a bouquet garnis (rosemary, parsley and basil) 2 pork rinds 350 g. of extra virgin olive oil salt and pepper to taste.


In a good sized casserole, gently fry the garlic and chili, add the shellish and cuttleish (previously washed and cut into pieces). Next, gently fry the remaining ish after cleaning and cutting into small pieces. Add a the wine and let it evaporate off. Add salt and pepper, and continue to cook, adding the tomato and some water as needed. Serve on the toasted bread with a sprinkle of chopped parsley at the end.

Olio consigliato

Extra virgin olive oil from the hills of Lucca, with an intense fruitiness.

Vino suggerito

Red wine with good body, fresh, lavorsome with delicate tannins and light aroma.