« insalata con radicchio, avocado e pera arrosto / salad with radicchio, avocado and roasted pear | Main | bere il tè a casa / drinking tea at home »

November 29, 2011


Feed You can follow this conversation by subscribing to the comment feed for this post.


I didn't really enjoy the book, but can see where it would resonate for those who grew up with a background similar to Davis'. Excellent choice of beans prepared with love and respect.

Alicia (Foodycat)

What beautiful beans!

Deb in Hawaii

Another lovely review and post. You always make me really go back and think about the books we read with your insights. The beans look delicious--I love any kind of bean simply and beautifully prepared. Wonderful job! ;-)


I did learn a lot about what it must have been like growing up as a first generation Italian (and Greek) from this book. I think your dish is very apropos for the book. Great post.


I'll order the book as soon as I'm finished with my current stash.
The beans look fantastic, I'll have to hunt them next time I go to Italy. I was thrilled by your remark about their chestnut flavour. To both my grandfathers, saying that a bean tasted like chestnuts was the biggest compliment you could pay to them ('par castagne!').


Love the bean dish. So simple, yet elegant. I always enjoy finding new beans to play with.

Simona Carini

Thank you, Claudia.

Glad you like them too, Alicia.

Thank you so much, Deb, for your kind words.


Ciao Caffettiera. Good chestnuts are one food I miss. We would buy a case in the fall and then my mother would alternate between roasting them and boiling them. We always had them for dinner, as dessert basically. I am planning to write about a soup that includes chestnut as ingredient: stay tuned.

Thanks, Kalinda.


Glad you liked the book. I didn't think I would ever say that for beans, but those are quite good looking little fellas!


I'm so glad you liked the book as much as I did! Those are beautiful looking beans--in fact even my bean-hating boyfriend admitted how beautiful they were :) guess we should look into trying them ourselves.

Rachel @ The Crispy Cook

I enjoyed learning about these beans from your post. Great job for Cook the Books!

Ann Casolaro Minard

Great recipe and information, I love when some info on a recipe is given.

Simona Carini

Thank you, Jo!

Hi Danielle. I am glad that heirloom beans are becoming more and more available as they tend to be pretty, like this kind.

Thanks, Rachel!

Thanks, Ann!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook