Follow your appetite

Pulses and the spoon

Beans, chickpeas and piattelle told through pots, doughs and places.

4 stories

Editorial illustration of tofeja slowly cooked in a terracotta pot — Tofeja · editorial illustration

Dish · Canavese

Tofeja: il tempo lento dentro la terracotta

On the Canavese table, Tofeja is treated as a dish that helps define the local kitchen.

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Editorial illustration of three Canavese soups gathered on one table — Three soups of Canavese · editorial illustration

Mangia l’Italia · Canavese

Three soups, three ways to warm the Canavese table

What documented Canavese cooking puts on the table is not a single broth but a trio: a cabbage soup, a bean-and-pork tofeja, and a layered soup of ajucche with bread.

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Dish · Sicily

Panelle

Panelle begin with chickpea flour. From that single given base they are shaped into small flat pieces and fried.

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A lively street around a Palermo food market — Food market in Palermo · photo MOs810 · CC BY-SA 4.0

Mangia l’Italia · Sicily

From the fryer to the pastry counter: two Sicilian scenes

Appetite can start with a name that already has a public life. Arancini di riso and panelle appear as separately named Sicilian gastronomy products in the official PAT register.