The most common pairing for preparing beans in Tuscany is undoubtedly with tomato sauce, resulting in the famous Fagioli all'Uccelletto. According to the father of Italian cuisine, Pellegrino Artusi, the curious name of the recipe originates from the cooking method, with particular aromas like sage, used precisely for preparing the famous bird roasts. We offer them in an Organic version, to be enjoyed with sausages, or even to prepare a soup. We suggest adding raw extra virgin olive oil to better savor the dish.