Fasioi Bianchi (Venetian dialect for Bean salad antipasto)

Unless you are making a large quantity it is hardly worth all the time soaking and cooking dried beans, in this case a can is better.


1 tin butter beans, rinsed well

1 small onion, finely chopped

1 clove garlic, sliced

Salt and Pepper

Oil and vinegar

  1. Put the drained beans into a serving dish.  Add the onion, garlic and salt and pepper.
  2. Mix the oil and vinegar together to make a dressing and pour over the beans.  Mix well.
  3. Stir now and then so that the beans absorb the dressing.

These beans are served in the osterie or bars in Venice on small side plates per person with toothpicks to pick up the beans. They are usually served with a glass of wine as an apperitivo.

In Venice a glass of wine served as an aperitivo is known as un’ombra (a shadow).  This dates back to the fourteenth century when there were wine stalls with tables around the campanile in St. Mark’s Square and these tables were continually moved around the square following the shadow which is caste by the campanile in the heightening and setting sun.  The people of Venice would go to have their ‘ombra’ out of the boiling sun.  The saying was originally ‘to go drink in the shadow’ but over the centuries it has become shortened to go drink an ‘ombra


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