Fagioli a pane, also known as “beans and bread,” is a traditional dish from the Abruzzo region in Italy. It can be found in various towns and communes of Abruzzo, including L’Aquila, Pescara, Chieti, and Teramo. This hearty dish has a long history and is deeply rooted in the culinary traditions of the region.

The origins of fagioli a pane can be traced back to the rural communities of Abruzzo, where it was a staple dish for farmers and shepherds. It was a simple and affordable meal that provided sustenance during long working days. The dish consists of cooked beans, typically borlotti or cannellini, served with stale bread and seasoned with olive oil, garlic, and sometimes chili flakes.

Fagioli a pane has gained recognition as a traditional dish of Abruzzo and has been awarded the PAT (Traditional Agri-Food Product) recognition. This recognition ensures that the dish is prepared according to specific specifications and follows the traditional methods and ingredients. It guarantees the authenticity and quality of the dish, preserving its cultural heritage.

One recipe for fagioli a pane involves soaking the beans overnight and then cooking them with garlic, olive oil, and chili flakes until they are tender. The cooked beans are then served with stale bread, drizzled with olive oil, and seasoned with salt and pepper. Another variation of the dish includes adding diced tomatoes and fresh herbs like parsley or basil for added flavor.

Sources:
– “Fagioli a pane: la ricetta tradizionale abruzzese” – Abruzzo24Ore.it (https://www.abruzzo24ore.tv/news/Fagioli-a-pane-la-ricetta-tradizionale-abruzzese/189207.htm)
– “Fagioli a pane: la ricetta tradizionale abruzzese” – AbruzzoWeb.it (https://www.abruzzoweb.it/contenuti/fagioli-a-pane-la-ricetta-tradizionale-abruzzese/100106-4/)
– “Fagioli a pane: la ricetta tradizionale abruzzese” – AbruzzoLive.it (https://www.abruzzolive.it/fagioli-a-pane-la-ricetta-tradizionale-abruzzese/)