Extremely rich from a nutritional point of view with vitamins, proteins, starches, fibers, sugars, calcium, iron and phosphorus, from a substantial and very tasty "meat". It has represented for many centuries the main source of nourishment for this territory and you can find many references linked to the local farming culture. In fact, its history is linked to a tradition that has evolved over time: while in ancient times it was used as payment in kind for land rental, today, paradoxically, it has been included among the endangered seeds.
Fagiolo Carne Festival
After receiving recognition as typical local product thanks to the commitment of the municipal administration and the use of ad hoc endeavors, the renowned "faciolo", every year it’s the protagonist of the festival hosted by the City of Fabrica in Rome (in September). During the event their specific attributes are praised through a notable menu cooked entirely according to traditional recipes. You can get a taste of delicious and robust dishes at very favorable prices, such as the appetizer of the "faciolo", gnocchetti co i facioli, facioli co le cotiche and co le sarsicce.
Gnocchetti co’ i facioli carne recipe
10 servings
2 lb fagioli carne, 1 lb flour, 1 lb peeled tomatoes, 1 onion, 1 bunch of fresh fennel, pigskin, extra virgin olive oil, salt, pepper
Method
Knead the flour and water until a homogeneous dough is obtained, leave the dough to rest; use a knife to make small dumplings the size of a fingernail; leave some semolina flour to help dry or freeze. Boil the meat beans in 6 US quart water, adding blended peeled tomato, a medium onion, a bunch of fresh fennel, some pork rind and finish cooking. Boil the dumplings separately and then add them to the beans. Serve with a drizzle of raw olive oil and a few fresh fennel leaves.