Osteria Francescana trained Italian chef Francesco Vincenzi, now chef at Franceschetta58 in Modena, revisits his family recipe for pasta e fagioli (pasta with beans). A hearty and traditional Italian dish which the chef describes as ‘halfway between a soup and a pasta dish.’
The recipe is shared by Food for Soul, a cultural project founded by Chef Massimo Bottura and Lara Gilmore highlighting the invisible potential of people, places and food.
Chef Sabrina Russo, volunteer chefs and students at the Refettorio Made in Cloister kitchen share a delicious recipe for using up potato skins, instead of th
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