lightly some bacon, chopped leeks, a garlic clove, salt and pepper. Add
water, then add the boiled "borlotti" beans and some leaves
of black cabbage. Once this course was cooked in a copper pot, where it
was possible to prepare the maize flour porridge; today a normal pot is
Add some maize flour and after its cooking dish it out: it can be served
both hot and cold course. It can be roasted on embers or fried in a pan.
This was a typical winter course of Mugello.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni