Sagna Torta con Fagioli Borlotti Abruzzese

Abruzzo

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Origin

Abruzzo — inland mountain provinces, L'Aquila and Chieti

Description

Twisted pasta squares (sagne torte — pasta squares cut then twisted by pressing one corner down) combined with Borlotti beans in a hearty, smoky-fatback-based soup from the Abruzzo mountains. The pasta is handmade from flour and water, cut into 5cm squares, and each square twisted by pressing the opposite corners in opposite directions. This shape creates irregular, cupped pasta that traps the thick bean broth. Guanciale or lardo is rendered as the fat base; dried chilli provides heat; the soup is thick enough to stand a wooden spoon in.

III

The Thread

—Both are pasta-and-bean soups using handmade short pasta cooked directly in the bean broth — different pasta shapes, same technique Neapolitan

—The northern Italian pasta-bean soup tradition uses similar dual-texture (creamy-chunky) logic with different pasta shapes Venetian

—Legume soups with pasta cooked directly in the bean broth — the Eastern Mediterranean tradition of one-pot legume-pasta soups Turkish

Flavour Context

Smoky guanciale fat, earthy Borlotti beans, dried chilli heat; the twisted pasta soaks up the bean broth and becomes as flavourful as the beans themselves — mountain winter food at its most functional

Pillars V — VII

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