Bean Soup (Fagiolata)

Recipe suggested by Alida

Color: Garnet red with light orange reflections

Bouquet: Intense, complex, floral, spicy

On the palate: Warm, goog balance between freshness and softness, righly tannic, persistent,

Grape variety: 70% Nebbiolo, 20% Vespolina, 10% Uva Rara

Soak the beans overnight in water.

Combine the beans, minced lard and pork rinds in a saucepan.

Cover the beans with hot water and bring slowly to the boil.

Allow the beans to simmer for about 1+1⁄2 hours (check cooking

Time).

Note: there should not be too much cooking liquid in the pan

At the end of cooking time.

Place the cotechino sausage in a separate pot with cold water and bring to the boil.

Stew for 20 to 30 minutes.

When the beans are cooked, take a third of them and a part of their cooking juices and whisk well.

Put it back to the rest of the beans.

Chop the cotechino sausage and add it to the beans.

Keep cooking for a short while, checking the salt and stirring occasionally.

Pepper to taste before serving.

Note: the beans should be soft but never too watery upon serving. For an excellent result, the beans should simmer across the cooking time.