Italy's secret to the creamiest stew

Bordatino alla Pisana (Tuscan Bean & Cornmeal Soup)

Italy’s Cucina Povera or the humble “kitchen of the poor” never fails to surprise me. Just when I think I’ve mastered the classics, like Ribollita and Pappa al Pomodoro, I come across something so clever in its simplicity, it feels like a stroke of genius. This time, it was Bordatino alla Pisana, a rustic bean and cornmeal (polenta) soup that eats like a stew and comforts like only the best home cooking can.

Less famous than its Tuscan cousins but far easier to throw together, Bordatino uses two Italian secrets to create a creamy, wholesome base: blended beans and plenty of polenta. It’s proof that with the right ingredients and a little patience, poor man’s food can taste downright rich.

Though the recipe uses cavolo nero, a common autumn and winter veg, you can easily adapt it to the wealth of summer and add some chard or spinach instead.

Get the recipe →

AI native CRM for the next generation of teams

Powerful, flexible, and intuitive to use, Attio is the CRM for the next-generation of teams.

Sync your email and calendar, and Attio instantly builds your CRM—enriching every company, contact, and interaction with actionable insights in seconds.

Join fast growing teams like Flatfile, Replicate, Modal, and more.

Start for free today.

Other Cucina Povera dishes you might like:

• Ribollita: Tuscany’s vegetable, bean and bread stew

• Pasta e Ceci: A wholesome pasta and chickpea stew

• Pappa al Pomodoro: A comforting bread and tomato soup

• Lolli con Fave: one-pot pasta dish with fava beans

What’s Cooking?

Shish Andaz (Persian Aubergine, Walnut and Pomegranate Stew)

This is the richest, naturally-vegan stew I've ever made. It’s a Persian dish made with aubergines, walnuts and pomegranate molasses that is usually eaten during Iran’s fire festival. The oil is naturally released from the walnuts during cooking, giving it this incredibly scrumptious look.

From the Archive

Italian Desserts

On a plant-based diet, finding desserts that aren’t loaded with butter, cream or eggs isn’t easy - but once again, Italians know best. When I first visited Tuscany, I learned how to make Castagnaccio from Giulia Scarpaleggia (Jul’s Kitchen). It’s one of the most interesting desserts, and even dishes, I’ve ever had. Looking at the ingredient list, you might think it sounds unusual (olive oil and rosemary in a dessert?!), but the flavours come together so well, with the chestnut flour giving natural sweetness and even hints of chocolate.

If you’ve been following me for a while, you’ve probably also heard me confess my love for Biancomangiare, one of the most delicate puddings in the world. I dare you to make it once with homemade almond milk and tell me it’s not one of the creamiest, most beautiful things you’ve ever tasted…

Thanks for tuning in to this week’s round-up. Catch you next Friday with an exciting new episode update from my travels. Wishing you an amazing weekend!

Much love,
Julius