"French bean fricassée." French beans stewed with garlic and basil.

"French bean salad." French beans cooked, cooled and dressed with olive oil and lemon juice.

"Round beans." Green beans (US: snap beans). Either green or yellow, haricot beurre are large plump beans, without being stringy. Yellow varieties are usually juicier.

Striped beans

"Tuscan beans with tuna." A salad from Tuscany of white haricot beans (US: navy beans) mixed with pieces of tuna meat and dressed with olive oil and lemon juice.

A dish from the Veneto of avaialble beans of various kinds stewed with pork rinds.

A dish from Umbria of pheasant cooked with grapes.

"Bundles." This covers a variety of food items, either sweet or savoury, sometimes wrapped in pastry, and served as bite-size morsels as antipasti, often rolls of veal with different stuffings.