Chef inspiration
Zuppa di Fagioli e Piedini di Maiale alla Bresciana
In this special, Borlotti beans, rosemary, garlic, onions, and pork create earthy comfort, a creamy, rustic body, and a fragrant herbal lift.
The story
About the dish
The central flavors in Zuppa di Fagioli e Piedini di Maiale alla Bresciana come from Borlotti beans, rosemary, garlic, and onions. The profile moves from earthy comfort and a creamy, rustic body in Borlotti beans, through a fragrant herbal lift in rosemary, to aromatic warmth and a measured spark in garlic.
Read through its regional name, it belongs to northern traditions of rice, polenta, butter, cheeses and braised meats that vary markedly from province to province. Against that background, Borlotti beans become especially expressive in the dish through earthy comfort and a creamy, rustic body.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.