Recipe Cannellini Al Fiasco


  • 2/3 lb. cannellini beans dried
  • One pinch of fresh rosemary
  • Two cloves garlic
  • 8 oz. extra-virgin olive oil
  • Two sage leaves
  • salt
  • pepper

How to make Cannellini al fiasco:

Soak the beans in cold water overnight. Drain and place them in a flask-like container of heat-proof terracotta, along with garlic, sage, rosemary, oil, and 2 cups of water.

Place the flask over a flame and cook gently for 3 hours so that the water evaporates and the beans absorb the oil. Please place them in a tureen, add some more oil, pepper, and salt.

The cannellini al fiasco can be cooked bain-marie in a glass flask. In Tuscany, where this is a traditional dish,  the cannellini al fiasco beans are stewed in a cone-shaped terracotta pot with a broad base and a tight opening on top.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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