— Conegliano Valdobbiadene


“Radici e fasioi”

The recipe according to the Congrega dei Radici e Fasioi
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From Franco Adorni

«Radicchio & Beans is a traditional dish of humble origins hailing from the lower reaches of the Piave River. Its origins are difficult to trace, as it dates back to a time when written recipes were a luxury only afforded to the nobility. The recipe described below is the version favoured by The Congrega dei Radici e Fasioi, an association formed to preserve and popularise this historic dish which is a permanent fixture on the menu at Osteria Antica Guizza. In keeping with tradition, the variety of radicchio used varies according to the season.».


  • Soak the beans in abundant water for at least 12 h., then drain and place them in a saucepan with plenty of water, the finely diced celery, onion and carrot, and salt and pepper. Bring the pan to the boil over a low heat and cook them for about an hour.
  • Meanwhile, prepare the sautéed vegetables: cut the unpeeled head of garlic crosswise and fry it in a pan with extra virgin olive oil until lightly browned. Remove the garlic, remove the pan from the heat and immediately place the sprig of rosemary in the hot oil for a few seconds. Add the anchovies and stir until they are well broken up.
  • Once the beans are ready, drain all the water, setting some asi – de to use later. Place half the beans in a container, add the sautéed vegetables and blend with a hand blender. Then add the remaining whole beans and, if necessary, add a little cooking water to obtain a thick puree (this is a dish to be eaten with a fork, not a spoon!), and season with salt and pepper.
  • In a pan, fry the guanciale without oil because it will release its own fats. Cook until crispy, then remove the pan from the heat and drizzle the wine vinegar over the sautéed meat.
  • Wash the radicchio, roughly hand chop, and dry. Place the radicchio in a bowl, season with salt, pepper, oil and vinegar, and mix well. Arrange the radicchio in 4 soup plates or small terrines. Ladle some of the bean purée over each portion, and finally add the crispy guanciale with some of its cooking oil.


For 4 people

300 g “Lamon” Borlotti Beans
300 g Radicchio (according to season)
1 stick of celery
1 onion
1 carrot
1 head of garlic
4 anchovies in oil
100 g diced, peppered guanciale (pork cheek)
Sprig of rosemary
Wine vinegar, extra virgin olive oil, salt and pepper to taste

Photo credits: Mattia Mionetto

[Article originally published in Visit Conegliano Valdobbiadene magazine Spring Summer 2023. The entire magazine is available here]