Beans alla maruzzara does not mean a dish of beans with maruzze, or sea snails. But rather, as the origin of this poor recipe tells, the name goes back to the fishermen of Pozzuoli who prepared this soup on board their boats to find comfort in cold weather, using a method of preparation very similar to that used to cook maruzzielli. At the bottom of the bowl containing the soup is put the stale bread that is sponged and flavored. In addition to satiating, during the periods of fishing, the soup keeps you warm, because the original recipe calls for the use of a lot of chilli, just as you prepare the maruzzielli: tomato, oregano, chilli and go of toothpicks.
After cooked, many still use to put them in the heat inside the classic pignatiello terracotta leaning on the front of the fireplace.
