" fagioli al fiasco sotto la cenere.” She handed him a bowl of what looked like white paste. He didn’t understand the Italian words in her dialect, except that “fagioli” was beans, and this did not look like beans—more like oatmeal. He didn’t think he’d ever seen an oat when he was in Florence, and certainly nobody ate oatmeal for breakfast. “What is this?” he asked. “It is made of white beans cooked in water and then cooked again with olive oil, rosemary, sage, and garlic in the coals of the fire all night. We put it in a Chianti bottle and cook it slowly in the embers. Then we mash "

― Rhys Bowen , The Tuscan Child