Fagioli : The Bean Cuisine of Italy

An exploration of the history, regional traditions, and cultural significance of beans while presenting a variety of authentic recipes—from hearty soups and stews to salads, pasta dishes, and rustic side dishes. The book emphasizes simple, wholesome ingredients and traditional techniques, showcasing how beans have long been a nutritious, economical, and flavourful staple of Italian cuisine.

Judith Barrett spent twelve years as a freelance food writer with bylines in The Boston Globe, The Washington Post, The New York Times, and other publications. In addition to Fagioli, she has authored four Italian cookbooks—Risotto, From an Italian Garden, Pasta Verde, and Risotto Risotti—and the James Beard Award–nominated Saved by Soup.