{"id":3834,"date":"2026-07-26T14:57:15","date_gmt":"2026-07-26T14:57:15","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/pasta-fazol-dalmata\/"},"modified":"2026-07-26T14:57:15","modified_gmt":"2026-07-26T14:57:15","slug":"pasta-fazol-dalmata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/pasta-fazol-dalmata\/","title":{"rendered":"Pa\u0161ta fa\u017eol dalmata"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1040px,calc(100% - 24px));\n  margin:clamp(12px,2.5vw,30px) auto;\n  padding:clamp(30px,4vw,50px) clamp(18px,4vw,46px) clamp(38px,4.5vw,56px);\n  overflow:hidden;\n  border:1px solid var(--gj-line);\n  border-radius:20px;\n  background:\n    radial-gradient(circle at 4% 0%,rgba(143,99,24,.08),transparent 24rem),\n    var(--gj-bg);\n  box-shadow:0 18px 52px rgba(36,49,46,.085);\n  color:var(--gj-ink);\n  font-family:var(--gj-sans);\n  font-size:16px;\n  font-weight:400;\n  line-height:1.64;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  content-visibility:auto;\n  contain-intrinsic-size:3800px;\n}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup *,\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup *::before,\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup *::after{box-sizing:border-box}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup :where(img){max-width:100%}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-title{max-width:900px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-title-main,\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-title-accent{display:block}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-title b{font-weight:750}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-title-accent{max-width:820px;margin-top:7px;color:var(--gj-gold);font-size:.61em;letter-spacing:-.018em;line-height:1.1}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-sub{max-width:770px;margin-bottom:17px;color:var(--gj-ink-soft);font-size:clamp(15.5px,1.65vw,17.5px);line-height:1.62;text-wrap:pretty}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-meta{display:flex;flex-wrap:wrap;align-items:center;gap:6px 0;list-style:none;color:var(--gj-muted);font-size:13px}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin:0 10px;border-radius:50%;background:var(--gj-gold);opacity:.7}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-meta strong{margin-inline-start:4px;color:var(--gj-ink);font-weight:650}\n\n\/* Facts *\/\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;margin-bottom:clamp(22px,3vw,30px);padding:1px;overflow:hidden;border-radius:14px;background:var(--gj-line);box-shadow:0 8px 24px rgba(36,49,46,.045)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-fact{min-width:0;padding:12px 14px;background:rgba(255,253,250,.9)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-fact dt{margin-bottom:3px;color:var(--gj-muted);font-size:9.5px;font-weight:700;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-fact dd{color:var(--gj-ink);font-size:15px;font-weight:650;line-height:1.3;white-space:nowrap}\n\n\/* Hero *\/\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-hero{position:relative;margin-bottom:clamp(40px,5vw,54px);overflow:hidden;border:1px solid rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.32))}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(610px,calc(100% - 26px));padding:8px 11px;border:1px solid rgba(255,255,255,.15);border-radius:8px;background:rgba(24,33,31,.72);color:rgba(255,255,255,.9);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Section headings *\/\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-section{scroll-margin-top:20px}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-sec{display:grid;grid-template-columns:28px auto minmax(30px,1fr);align-items:center;gap:10px;margin-bottom:18px}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-sec-num{min-width:28px;color:var(--gj-gold);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-sec h3{color:var(--gj-ink);font-size:clamp(21px,2.6vw,27px);font-weight:650;letter-spacing:-.02em;line-height:1.2;text-wrap:balance}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Intro *\/\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-copy-col{min-width:0}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro p:last-child{margin-bottom:0}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-intro .gj-dropcap::first-letter{float:inline-start;margin-block-start:.09em;margin-inline-end:.14em;color:var(--gj-gold);font-family:var(--gj-serif);font-size:3.75em;font-style:italic;line-height:.72}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-pull{margin:20px 0 22px;padding-block:5px;padding-inline:19px 0;border-inline-start:2px solid var(--gj-gold);color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(17.5px,1.8vw,20px);font-style:italic;line-height:1.48}\n\n\/* Timeline *\/\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail{position:relative;margin-bottom:clamp(42px,5vw,56px);padding:clamp(22px,3vw,28px);overflow:hidden;border:1px solid rgba(255,255,255,.08);border-radius:16px;background:linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:0 14px 38px rgba(24,33,31,.13)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,transparent,#c9a55c 20%,#c9a55c 80%,transparent)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:14px;align-items:end;margin-bottom:20px}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-kicker{margin-bottom:4px;color:#d5b66f;font-size:9.5px;font-weight:700;letter-spacing:.17em;text-transform:uppercase}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail h3{color:#f7f3eb;font-size:clamp(19px,2.4vw,24px);font-weight:600;letter-spacing:-.015em;line-height:1.2}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-wrap,\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-steps-wrap,\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-practical,\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group ul{list-style:none}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup 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id=\"recipe-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cucina croata \u00b7 Zuppa sostanziosa \u00b7 Ricetta<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><span class=\"gj-title-main\"><b>Pa\u0161ta fa\u017eol dalmata<\/b> con fagioli cremosi e pasta corta<\/span><span class=\"gj-title-accent gj-serif\">in un fondo di pomodoro, verdure e pe\u0161t<\/span><\/h2>\n    <p class=\"gj-sub\">Fagioli morbidi, pasta corta e un fondo di pomodoro cuociono insieme in una pa\u0161ta fa\u017eol dalmata densa, sostenuta da verdure, alloro e un pe\u0161t aromatico.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informazioni principali sulla ricetta\"><li>Categoria: <strong>Zuppa sostanziosa<\/strong><\/li><li>Cucina: <strong>Croata<\/strong><\/li><li>Metodo: <strong>Cottura in pentola<\/strong><\/li><li>Difficolt\u00e0: <strong>Facile<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Tempi, quantit\u00e0 e calorie\"><div class=\"gj-fact\"><dt>Porzioni<\/dt><dd>6 porzioni<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Preparazione<\/dt><dd>25 min<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Cottura<\/dt><dd>1 h 10 min<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Riposo<\/dt><dd>10 min<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Totale<\/dt><dd>1 h 45 min<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Per porzione<\/dt><dd>\u2248 420 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-Fazol-\u2014-Croatian-Pasta-and-Bean-Soup-3.webp\" alt=\"Ciotola larga di pa\u0161ta fa\u017eol con pane, cucchiaio e tovagliolo rigato\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Pa\u0161ta fa\u017eol dalmata con fagioli, pasta corta e fondo di pomodoro, servita con pane rustico.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Contesto, gusto e tecnica<\/h3><\/div>\n  <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La pa\u0161ta fa\u017eol \u00e8 una preparazione domestica in cui fagioli e pasta smettono di essere due elementi separati e diventano un unico piatto al cucchiaio. Nella costa dalmata assume spesso una consistenza pi\u00f9 densa di una minestra e meno asciutta di uno stufato. Il sapore nasce da cipolla, carota e sedano ben ammorbiditi, da una base di pomodoro e da un piccolo pe\u0161t: un trito fine che pu\u00f2 contenere pancetta, aglio e prezzemolo. La sua funzione non \u00e8 lasciare pezzi evidenti di carne, ma sciogliersi nel fondo e portare profondit\u00e0.<\/p>\n<blockquote class=\"gj-pull\">Una parte dei fagioli lega il brodo; quelli lasciati interi conservano il carattere rustico della minestra.<\/blockquote>\n<p>Questa versione combina borlotti e cannellini gi\u00e0 cotti. La scelta rende la ricetta praticabile durante la settimana e permette di controllare con precisione la densit\u00e0. Una parte dei fagioli viene schiacciata contro il bordo della pentola; l\u2019amido liberato lega il brodo senza farina n\u00e9 panna. I fagioli interi, invece, restano riconoscibili e danno variet\u00e0 al boccone. Il liquido viene aggiunto gradualmente, perch\u00e9 la pasta continua ad assorbirlo anche dopo che il fuoco \u00e8 spento.<\/p>\n<p>Il soffritto richiede pi\u00f9 attenzione di quanto suggerisca il carattere semplice del piatto. Le verdure devono diventare morbide e dolci, non brunite. Il concentrato di pomodoro viene tostato per un minuto, cos\u00ec perde il gusto crudo e acquista una nota pi\u00f9 scura. Solo allora entrano pomodori, alloro e brodo. Il pe\u0161t, battuto quasi a crema, si unisce prima dei fagioli e si disperde nel liquido caldo. La quantit\u00e0 di pancetta rimane contenuta: deve sostenere, non trasformare la minestra in uno stufato di carne.<\/p><\/div><div class=\"gj-copy-col\"><p>La pasta corta viene cotta direttamente nella pentola. \u00c8 un passaggio che concentra il sapore ma richiede controllo, perch\u00e9 il fondo si addensa rapidamente. Formati tubolari piccoli, come ditalini o tubetti, trattengono i fagioli e resistono bene alla mescolatura. Conviene fermare la cottura quando la pasta \u00e8 ancora leggermente tenace: durante dieci minuti di riposo assorbir\u00e0 altro liquido. Se il piatto appare troppo compatto, si corregge con brodo caldo, non con acqua fredda.<\/p>\n<p>Sale e sapidit\u00e0 vengono regolati alla fine. Fagioli in scatola, brodo e pancetta possono contribuire quantit\u00e0 molto diverse di sodio. Sciacquare bene i legumi riduce il gusto metallico e rende pi\u00f9 prevedibile l\u2019equilibrio. Il pepe nero entra in due momenti, mentre un filo d\u2019olio a crudo arrotonda il pomodoro senza renderlo dominante. Non serve una lunga lista di spezie: alloro, aglio e prezzemolo definiscono un profilo pulito e adatto a essere riscaldato il giorno successivo.<\/p>\n<p>Nel piatto finito il cucchiaio deve incontrare un fondo cremoso ma mobile, fagioli interi e pasta cotta senza sfaldarsi. Il pane rustico assorbe il sugo, mentre una semplice insalata amara pu\u00f2 alleggerire il pasto. Dopo il riposo la pa\u0161ta fa\u017eol si addensa inevitabilmente; questa trasformazione non \u00e8 un difetto, purch\u00e9 venga corretta con poco brodo al momento del servizio. La ricetta offre cos\u00ec un piatto unico economico, concreto e costruito su una tecnica precisa di addensamento naturale.<\/p>\n<p>La pentola scelta deve avere fondo spesso e pareti abbastanza alte, ma una superficie non eccessivamente stretta. Un recipiente sottile brucia facilmente il pomodoro quando la pasta comincia a rilasciare amido. Mescolare dal fondo con un cucchiaio largo limita questo rischio. Il controllo diventa pi\u00f9 frequente negli ultimi dieci minuti, quando la differenza fra cremoso e attaccato pu\u00f2 essere molto rapida.<\/p><\/div><\/div>\n<\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n  <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Sequenza di lavoro e tempi reali<\/p><h3 id=\"recipe-timeline-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Ritmo della preparazione<\/h3><\/div><p class=\"gj-rail-total\">Totale: 1 h 45 min<\/p><\/div>\n  <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time>0:00<\/time><span>Tritatura delle verdure e preparazione del pe\u0161t.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>0:15<\/time><span>Soffritto dolce e tostatura del concentrato di pomodoro.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>0:35<\/time><span>Cottura dei fagioli nel fondo aromatico.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>1:10<\/time><span>Aggiunta della pasta e controllo della densit\u00e0.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>1:35<\/time><span>Riposo breve e regolazione finale con brodo caldo.<\/span><\/li><\/ol>\n  <p class=\"gj-rail-sum\"><strong>Ricetta in breve.<\/strong> Cipolla, carota e sedano cuociono lentamente fino a diventare dolci. Il concentrato di pomodoro viene tostato, poi si aggiungono il pe\u0161t di pancetta, aglio e prezzemolo, i pomodori e il brodo. Borlotti e cannellini entrano insieme; una piccola parte viene schiacciata per addensare naturalmente il fondo. La pasta corta cuoce direttamente nella stessa pentola e viene fermata ancora leggermente tenace. Dieci minuti di riposo completano l\u2019assorbimento e stabilizzano la consistenza. Il risultato deve rimanere cremoso e servibile al cucchiaio, non asciutto. Sei porzioni costituiscono un pasto completo, con pane e un filo d\u2019olio aggiunto soltanto alla fine.<\/p>\n<\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Ingredienti<\/h3><\/div>\n  <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><h4 id=\"recipe-ing-1-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Per la base<\/h4><ul><li><strong>30 ml di olio extravergine d\u2019oliva<\/strong><\/li><li><strong>150 g di cipolla, tritata fine<\/strong><\/li><li><strong>100 g di carota, a dadini piccoli<\/strong><\/li><li><strong>80 g di sedano, a dadini piccoli<\/strong><\/li><li><strong>25 g di concentrato di pomodoro<\/strong><\/li><li><strong>400 g di pomodori pelati, schiacciati<\/strong><\/li><li><strong>1,2 l di brodo vegetale caldo<\/strong><\/li><li><strong>2 foglie di alloro<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\"><h4 id=\"recipe-ing-2-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Per fagioli, pasta e pe\u0161t<\/h4><ul><li><strong>400 g di fagioli borlotti cotti e scolati<\/strong><\/li><li><strong>400 g di fagioli cannellini cotti e scolati<\/strong><\/li><li><strong>180 g di ditalini<\/strong><\/li><li><strong>80 g di pancetta stagionata, tritata finissima<\/strong><\/li><li><strong>2 spicchi d\u2019aglio, tritati<\/strong><\/li><li><strong>15 g di prezzemolo, tritato<\/strong><\/li><li><strong>\u00be cucchiaino di sale fino<\/strong><em>Da regolare secondo brodo e pancetta.<\/em><\/li><li><strong>\u00bd cucchiaino di pepe nero macinato<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Allergeni e sicurezza.<\/strong> Contiene glutine e carne di maiale. Controllare il brodo per sedano o altri allergeni dichiarati; la pasta senza glutine richiede tempi e liquido differenti.<\/aside><\/div><\/div>\n<\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Preparazione, passo dopo passo<\/h3><\/div>\n  <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Fondo aromatico<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Preparare il pe\u0161t<\/p><p class=\"gj-step-x\">Battere pancetta, aglio e met\u00e0 del prezzemolo fino a ottenere un trito molto fine e omogeneo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ammorbidire le verdure<\/p><p class=\"gj-step-x\">Scaldare l\u2019olio in una pentola pesante, aggiungere cipolla, carota e sedano e cuocere a fuoco medio-basso per 12 minuti senza farli scurire.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Tostare il pomodoro<\/p><p class=\"gj-step-x\">Unire il concentrato e mescolare per 1 minuto. Aggiungere il pe\u0161t e cuocere per altri 2 minuti, finch\u00e9 l\u2019aglio perde il profumo crudo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Costruire il brodo<\/p><p class=\"gj-step-x\">Versare i pomodori, 900 ml di brodo e l\u2019alloro. Portare a lieve bollore e cuocere scoperto per 15 minuti.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Fagioli e pasta<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Aggiungere i fagioli<\/p><p class=\"gj-step-x\">Unire borlotti e cannellini. Schiacciarne circa un quarto contro la parete della pentola e cuocere per 20 minuti a fuoco basso.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuocere la pasta<\/p><p class=\"gj-step-x\">Versare i ditalini e cuocere per 9\u201311 minuti, mescolando spesso e aggiungendo il brodo rimasto poco alla volta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Regolare la consistenza<\/p><p class=\"gj-step-x\">Quando la pasta \u00e8 ancora leggermente tenace, eliminare l\u2019alloro, salare e pepare. Il fondo deve essere denso ma ancora mobile.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Lasciare riposare<\/p><p class=\"gj-step-x\">Spegnere, coprire per 10 minuti e rimescolare. Aggiungere poco brodo caldo se la minestra \u00e8 diventata troppo compatta, quindi completare con il prezzemolo rimasto.<\/p><\/div><\/li><\/ol>\n<\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Servizio, conservazione e modifiche pratiche<\/h3><\/div>\n  <div class=\"gj-info-grid\">\n    <section class=\"gj-info-card\"><h4>Servizio e abbinamenti<\/h4><p>Servire in ciotole calde con pane rustico e un filo minimo d\u2019olio. Un\u2019insalata di radicchio o cicoria offre un contrasto amaro utile a un piatto ricco di amido.<\/p><\/section>\n    <section class=\"gj-info-card\"><h4>Conservazione e riscaldamento<\/h4><p>Raffreddare rapidamente e conservare in frigorifero per 3 giorni. Riscaldare con brodo fino a 74 \u00b0C. Si pu\u00f2 congelare per 2 mesi, ma la pasta diventa pi\u00f9 morbida; per una migliore tenuta, congelare la base prima di aggiungerla.<\/p><\/section>\n    <section class=\"gj-info-card\"><h4>Quattro variazioni utilizzabili<\/h4><ul><li>Omettere la pancetta e aumentare l\u2019olio di 10 ml per una versione vegetale.<\/li><li>Usare ceci al posto dei cannellini, mantenendo i borlotti.<\/li><li>Sostituire i ditalini con pasta spezzata di semola.<\/li><li>Aggiungere una piccola crosta di formaggio durante la cottura, eliminandola prima del servizio.<\/li><\/ul><\/section>\n    <section class=\"gj-info-card\"><h4>Tre osservazioni di cucina<\/h4><ol><li>Schiacciare solo una parte dei fagioli per evitare una consistenza uniforme e pastosa.<\/li><li>Tenere il brodo caldo: il liquido freddo interrompe la cottura della pasta.<\/li><li>Fermare il fuoco prima della piena cottura, perch\u00e9 il riposo continua ad ammorbidire i ditalini.<\/li><\/ol><\/section>\n    <section class=\"gj-info-card gj-info-card--wide\"><h4>Attrezzatura necessaria<\/h4><ul><li>Pentola pesante da 5 litri<\/li><li>Tagliere e coltello da cuoco<\/li><li>Mestolo<\/li><li>Cucchiaio di legno<\/li><li>Bilancia da cucina<\/li><\/ul><\/section>\n  <\/div>\n<\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">Valori nutrizionali per porzione<\/h3><\/div>\n  <dl class=\"gj-nutri-row\">\n    <div><dt>Calorie<\/dt><dd>\u2248 420 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 61 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 18 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 11 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 14 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 520 mg<\/dd><\/div>\n  <\/dl>\n  <p class=\"gj-nutri-cap\"><strong>Porzione:<\/strong> 1 porzione (circa 480 g). <strong>Allergeni principali:<\/strong> Contiene glutine e carne di maiale. Controllare il brodo per sedano o altri allergeni dichiarati; la pasta senza glutine richiede tempi e liquido differenti. Valori stimati con dati standard; il risultato reale varia secondo marche, rifilatura, assorbimento e porzionatura.<\/p>\n<\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Risultato finale<\/p><p class=\"gj-close-quote\">Fagioli cremosi, pasta ancora distinta e un fondo di pomodoro che resta fluido al cucchiaio.<\/p><p class=\"gj-close-copy\">La pa\u0161ta fa\u017eol non richiede tecniche spettacolari, ma premia l\u2019ordine dei passaggi. Il soffritto dolce, il pe\u0161t ben disperso e la pasta fermata in tempo producono una minestra densa senza pesantezza.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-dalmatian-pasta-fazol-croatian-pasta-and-bean-soup\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pa\u0161ta fa\u017eol dalmata con fagioli cremosi e pasta corta in un fondo di pomodoro, verdure e pe\u0161t\",\n  \"description\": \"Fagioli morbidi, pasta corta e un fondo di pomodoro cuociono insieme in una pa\u0161ta fa\u017eol dalmata densa, sostenuta da verdure, alloro e un pe\u0161t aromatico.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-Fazol-\u2014-Croatian-Pasta-and-Bean-Soup-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-Fazol-\u2014-Croatian-Pasta-and-Bean-Soup-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-Fazol-\u2014-Croatian-Pasta-and-Bean-Soup-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cucina croata\",\n  \"recipeCategory\": \"Zuppa sostanziosa\",\n  \"cookingMethod\": \"Cottura in pentola\",\n  \"keywords\": \"pa\u0161ta fa\u017eol dalmata, pasta e fagioli croata, minestra di fagioli e pasta, pa\u0161ta fa\u017eol con pomodoro, zuppa dalmata sostanziosa\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT1H10M\",\n  \"totalTime\": \"PT1H45M\",\n  \"recipeYield\": \"6 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"420 kcal\",\n    \"carbohydrateContent\": \"61 g\",\n    \"proteinContent\": \"18 g\",\n    \"fatContent\": \"11 g\",\n    \"fiberContent\": \"14 g\",\n    \"sodiumContent\": \"520 mg\",\n    \"servingSize\": \"1 porzione (circa 480 g)\"\n  },\n  \"recipeIngredient\": [\n    \"30 ml di olio extravergine d\u2019oliva\",\n    \"150 g di cipolla, tritata fine\",\n    \"100 g di carota, a dadini piccoli\",\n    \"80 g di sedano, a dadini piccoli\",\n    \"25 g di concentrato di pomodoro\",\n    \"400 g di pomodori pelati, schiacciati\",\n    \"1,2 l di brodo vegetale caldo\",\n    \"2 foglie di alloro\",\n    \"400 g di fagioli borlotti cotti e scolati\",\n    \"400 g di fagioli cannellini cotti e scolati\",\n    \"180 g di ditalini\",\n    \"80 g di pancetta stagionata, tritata finissima\",\n    \"2 spicchi d\u2019aglio, tritati\",\n    \"15 g di prezzemolo, tritato\",\n    \"\u00be cucchiaino di sale fino\",\n    \"\u00bd cucchiaino di pepe nero macinato\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Fondo aromatico\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Preparare il pe\u0161t\",\n          \"text\": \"Battere pancetta, aglio e met\u00e0 del prezzemolo fino a ottenere un trito molto fine e omogeneo.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ammorbidire le verdure\",\n          \"text\": \"Scaldare l\u2019olio in una pentola pesante, aggiungere cipolla, carota e sedano e cuocere a fuoco medio-basso per 12 minuti senza farli scurire.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Tostare il pomodoro\",\n          \"text\": \"Unire il concentrato e mescolare per 1 minuto. 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