In the heart of Italy, where culinary tradition intertwines with history and landscape, the Tourism and Culture project is born, promoted by the Chamber of Commerce of Rieti and Viterbo in collaboration with the Special Company of Central Italy. An initiative that celebrates local identity through four signature recipes, designed to tell the story of the territory with taste, creativity, and authenticity. The first leg of this culinary journey takes us to discover a preparation that combines simplicity and sophistication: bean gnocchetti gentile di Lambro on pumpkin cream and pork jowl petals, created by chef Marco Mattetti during the showcooking on November 4, 2025.
This recipe is a tribute to the typical products of Tuscia and Sabina, areas rich in biodiversity and agricultural traditions. The gentile bean of Labro, a quality flagship and symbol of peasant cooking, takes center stage in a delicate and nutritious dough. Accompanying it is a pumpkin velvet that evokes the colors and scents of autumn, and the crispy pork jowl, which adds a savory and enveloping note to the dish.
The project’s goal is two-fold: on one side to enhance local agri-food excellences, and on the other to promote conscious tourism, capable of discovering the territory also through the palate. Each recipe is conceived as a narration, an invitation to know places, stories, and flavors that deserve to be experienced. With these gnocchetti, we start a journey that will lead us to explore three other gastronomic creations, each linked to an iconic ingredient and a contemporary vision of traditional cuisine.
Let’s get ready to savor the territory, one dish at a time.
Here are some of the wonderful recipes we prepared in past editions
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 451.22 (Kcal)
- Carbohydrates 43.76 (g) of which sugars 3.52 (g)
- Proteins 12.30 (g)
- Fat 26.97 (g) of which saturated 8.29 (g)of which unsaturated 8.59 (g)
- Fibers 7.65 (g)
- Sodium 660.32 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Bean Gnocchetti
- 7 oz dried beans (gentile di Labro)
- 5 oz potato
- 3.5 oz flour
- 14 oz pumpkin
- 3 oz pork jowl (Amatriciano)
- 1/2 orange (grated peel)
- to taste extra virgin olive oil
- to taste pecorino (aged)
Preparation of Bean Gnocchetti
Soak the gentile beans for 12 hours, then boil them in slightly salted water until soft.
Boil the potatoes in plenty of water, or you can cook them in the microwave for 4 minutes on high power, carefully wrapped in pierced plastic wrap.
Mash the beans with a food mill or immersion blender. Mash the potatoes with skins in a potato ricer. Collect everything in a bowl. Add the flour little by little, not all may be needed. Mix thoroughly, kneading until you obtain a homogeneous, soft but not sticky dough.
Form rolls and cut into pieces. Roll each gnocchetto on the tines of a fork to form the characteristic lines. Let them dry for a few minutes on a floured tray.
Cook the pumpkin in the oven, or steam, or, like me, in the air fryer. If opting for oven or fryer cooking, slightly oil the pumpkin slices and season with a little salt and spices to taste, it will be much better once cooked.
Remove the skin and blend the pumpkin with an immersion blender until smooth and velvety. Set aside and keep warm.
Cut the pork jowl into thin strips and cook it in a skillet until crispy. Remove the pork jowl and drain it on paper towels. Save the fat to season the gnocchetti later.
Cook the gnocchi in plenty of salted water and as soon as they float, drain them and toss them in the skillet with the pork jowl fat to flavor and slightly glaze them.
Pour the pumpkin cream on the bottom of individual plates, place the bean gnocchetti on top, and add the crispy pork jowl petals. Grate the orange peel and finish with a good sprinkle of aged pecorino.
Follow me on social media
my Facebook page my Instagram profile my Pinterestpage
FAQ
What distinguishes gentile beans of Labro from other varieties?
They are a local cultivar from the province of Rieti, appreciated for their very thin skin and delicate flavor. They grow in hilly terrains and are cultivated using traditional methods, making them a biodiversity flagship.
Why is Amatrice pork jowl so renowned?
It is a symbol of the Reatino gastronomic tradition, seasoned with salt and pepper and free of preservatives. Its texture and intense flavor make it ideal for rustic dishes like bean gnocchetti.
Which potato varieties are best for making gnocchi?
Floury potatoes, such as the red potato of Colfiorito or the white potato of Alto Velino, are ideal: they have low water content and high starch, ensuring compact and tasty gnocchi. Some local varieties from Sabina also deserve attention for their quality.
