This cookbook represents a miscellany of tradition and innovation, a succession of recette whose colors and scents recall the Pollino landscapes and testify to the commitment and culinary passion of the “Pollino ladies” who created the dishes and the AASD “Pollino” technicians who worked hard to produce this booklet.


  • 500 g dried white beans
  • one clove chopped garlic
  • stale bread
  • half a tablespoon dry bell pepper
  • a bit of salt
  • one spoon extra virgin olive oil


  1. Soak the beans the night before, in the morning boil them covered with water in a large pot, very slowly preferably over a fireplace fire, salt them almost at the end of cooking.
  2. In an oven dish lay the stale bread, cut into rather thick slices, and pour in the hot beans with cooking water, add chopped garlic the bell bell pepper and olive oil.
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