Fagioli in giubalunga is a traditional dish from the Emilia-Romagna region of Italy. It is a hearty bean stew that is typically made with borlotti beans, pork rind, and vegetables such as onions, carrots, and celery. The dish is named after the giubalunga, a large pot that is used to cook the beans.
Fagioli in giubalunga can be found in many towns and communes throughout Emilia-Romagna, including Bologna, Modena, and Parma. It is often served in local trattorias and osterias, as well as in specialty food shops and markets. Some popular places to find fagioli in giubalunga include La Trattoria del Gallo in Bologna and La Vecchia Scuola in Modena.
To make fagioli in giubalunga at home, you will need borlotti beans, pork rind, onions, carrots, celery, tomato paste, and chicken broth. The beans are soaked overnight and then cooked with the pork rind and vegetables until tender. The tomato paste and chicken broth are added towards the end of the cooking process to give the stew a rich, savory flavor.
Fagioli in giubalunga has been recognized as a traditional Italian food product (PAT) by the Italian government. This means that it is a product that is deeply rooted in the cultural heritage of Italy and is produced using traditional methods and ingredients. Some of the specifications for fagioli in giubalunga include the use of borlotti beans, pork rind, and specific vegetables, as well as the use of a giubalunga pot for cooking.
Sources:
– “Fagioli in giubalunga: la ricetta originale” (Giallo Zafferano)
– “Fagioli in giubalunga” (Prodotti Tipici)
– “Fagioli in giubalunga” (Cucina Italiana)