Pasta e Fagioli is a recipe of peasant tradition, with many variations even within the same Italian region. In this case we are in Tuscany, in the city of Lucca, filming two authentic masters, Aurelio Barattini of the Antica Locanda di Sesto and Cristiano Tomei patròn of the L'Imbuto restaurant.
Barattini presents a classic recipe, with great knowledge on raw materials and perfect procedures. The histrionic Tomei instead, lets us discover a gourmet revisitation of the recipe, that distorts the appearance and texture of the dish while using the same traditional ingredients. Original vs. gourmet, as always you've the final say!
In collaboration with Pastificio Felicetti
See the all Cristiano Tomei's videos on ItaliaSquisita:
bit.ly/34evebW
Take a look at the whole episodes of the series "original vs. gourmet" (cacio e pepe, strudel, amatriciana, garlic and oil ...):
• Cacio e pepe: original...
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2 окт 2024
