RE: White Pasta Fagiole
<<I ordered Pasta Fagiole in a cafe in Venice. What I got surprised me...it was white...not what I had grown up with in our Italian family>>
Interesting. My Mom, who is Italian, always made her PF "white style". She no longer cooks (in assisted living), but it was my favoite dish of hers.
It was a thick creamy white broth, and she used Ditali as the pasta. I've tried to get her to give me the recipe, but as with most Italian Moms, it's "a little bit of this, some more of that, maybe 20 minutes, maybe 45 minutes, etc etc."
Maybe the red vs. white is a north/south Italy thing?