This traditional Venetian dish uses two central foods in the local cuisine and is often served for holidays and religious occasions; in Padua, it is served as the “food of devotion” to remember the departed.

  Time: 1 hour and 10 minutes
  Difficulty: easy
  Serves: 8


  • 500 g canned beans such as borlotti, or pinto, drained

  • 350 g cornmeal (polenta)

  • 50 ml of olive oil

  • salt and pepper to taste


Puree half of the beans.

Bring the water to a boil in a large pot, add the whole beans and the pureed beans, then pour the cornmeal and cook together, stirring. Season well with salt and pepper, the olive oil and cook a few more minutes together.

Pour the mixture onto a large wooden cutting board and let it cool.

Once cooled, it will become firm, and may be sliced and grilled or fried.