Stone farmhouse located near the village of Coreglia Antelminelli (with shops, bars and restaurants), in good panoramic position.

The solidly built dwelling needing modernization has 8 rooms which could provide a comfortable accommodation of 4 bedrooms, lounge, kitchen/diner and 2 bathrooms.
Gently terraced land of over 10,000 square metres, which includes a vineyard and a barn.

INGREDIENTS - 300g. (100 ) beans (soaked overnight), salt, 1 clove garlic, a few sage leaves, 1 dark cabbage (washed and cut into thin strips), 1 ripe tomato, chopped, 2 or 3 garlic cloves chopped, 100g (4 oz) minced bacon, ½ red pepper, maize flour.

METHOD - Drain the beans and cover with fresh water, adding the garlic clove and sage then bring to the boil and simmer until the beans are cooked.
Fry the chopped garlic until light brown, add the minced bacon, chopped tomatoes and red pepper.
When lightly cooked add this mixture to the bean broth and cook for 1 hour.
Add sufficient maize flour to give the broth a porridge consistency, stirring continuously.
Continue to cook for about 30 mins stirring occasionally so that the mixture is smooth and does not stick.
Serve very hot with a sprinkling of olive oil.
Note: This is an ideal dish to reheat with added olive oil, since reheating enhances the flavour