Chef inspiration
Cotechino di Gavardo con Fagioli
In this special, Borlotti beans, cotechino, and polenta create earthy comfort, a creamy, rustic body, salt-cured depth, and rounded savor.
The story
About the dish
Cotechino di Gavardo con Fagioli is anchored by Borlotti beans, cotechino, and polenta. The profile moves from earthy comfort and a creamy, rustic body in Borlotti beans, through salt-cured depth and rounded savor in cotechino, to a mellow grain character that carries the surrounding flavors in polenta.
In the dish, preservation becomes flavor as Italian cured meats or cheeses translate regional craft into distinctive aromas and textures.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.