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Recipe for :

Pasta e Fagioli - Pasta and Bean Soup

This recipe comes from the Restaurant Antico Martini in Venice, Italy.

"Antico Martini is the top-class restaurant in Venice Italy, famous the world over for fine food and refined service. Since 1720".

If you would like to know more about the restaurant or want to book a table then visit the restaurant web site for further details <click here>

Venetian Cuisine

Venetian cuisine is known for its variety of dishes and ingredients. This can only be expected in a lagoon city which, though born of its own waters, has always maintained close ties with the mainland as well as flourishing trade routes with many faraway countries, from northern Europe to the far East

Thus, you find not only the dried baltic cod and the exquisite Asian spices, but also the genuine if perhaps more modest fresh vegetahles from the estuary islands, fish from the Venice lagoon and game fowl captured in the 'barene', or shallows. A visit to Venice offers an opportunity to discover a fascinating gastronomic tradition, a chance to venture down unfamiliar culinary roads often overshadowed hy wide-spread fastfood consumption.

The Association 'Ristoranti della Buona Accoglienza di Venezi' (Restaurant Antico Martini is one of its founders) offers you a taste of some of the most typical local recipes, trusting that at the end of your culinary tour you will take home with you not only an eyeful but also a palateful of unforgettable memories of Venice.


Lamon or Borlottini beans, freshly shelled or dried beans left to soak overnight
a pinch of bicarbonate
rock salt to taste
subiotini or tagliatelle pasta
freshly milled pepper and a
dash of virgin olive oil
chopped parsley and
garlic-flavoured oil

Parmesan cheese (optional)


Originally a country dish, it is now a very popular Venetian dish.

  • Use freshly shelled Lamon or Borlottini ("Baete" beans from S. Erasmo would be especially nice) beans or dried beans left to soak overnight with a pinch of bicarbonate.
  • Prepare a finely chopped mixture of onion, carrot, celery, rosemary, bayleaf and bacon, and sautée lightly.
  • Add beans (if using dried beans, rinse well and drain water) and a hambone, cover well with water and add rock salt to taste. Boil for about 40 minutes.
  • Separate 1/3 of the beans and pass through a food mill, then put back into the soup.
  • Add small quantities of pasta to the soup, preferably "subiotini" or "tagliatelle", and let cook as necessary.
  • Serve hot or warm with freshly milled pepper and a dash of virgin olive oil.

It is not correct to add Parmesan cheese but many people like it. The final addition of chopped parsley and garlic-flavoured oil can also be agreeable.

Restaurant Antico Martini