However, the recipe for “pasta e fagioli” was born in the taverns of
ancient Rome as a poor food, but tasty and nutritious suitable to feed
many and varied customers of the inns.
In south Italy it’s called
“pasta fazool”, and I can still remember my grandpa asking everyday for
this dish, when I was staying at his home.
He used to say me when I was a
child: “Mangia sano, mangia pasta e fazool” (eat healthy, eat pasta
I was I child then, and couldn't understand why ever he wanted the
same boring taste of pasta and beans everyday, at least that was my
opinion back then.
I had to become a man before I could appreciate
“pasta e fagioli”.
A dish that every Italian knows about and make in
region has at least two or more ways to cook pasta and beans, and today I
made the real southern Italian style of pasta fazool, as my grandpa
from south Italy used to eat everyday.