# data[].attributes.headline
Uda: un viaggio alla scoperta dei tesori nascosti

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Uda: un viaggio alla scoperta dei tesori nascosti

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Ingredients :   1 tbsp olive oil,4 shallots , finely chopped2 garlic cloves , finely chopped1 carrot , finely chopped2 celery sticks, finely chopped2 leeks , finely chopped140g streaky bacon , finely chopped1.4l chicken stock or vegetable stock (Kallo is good)2 bay leaves2 tsp chopped fresh oregano or marjoram or ½ tsp dried2x 450g cans cannellini beans , drained and rinsed

# data[].attributes.subject
Ingredients :   1 tbsp olive oil,4 shallots , finely chopped2 garlic cloves , finely chopped1 carrot , finely chopped2 celery sticks, finely chopped2 leeks , finely chopped140g streaky bacon , finely chopped1.4l chicken stock or vegetable stock (Kallo is good)2 bay leaves2 tsp chopped fresh oregano or marjoram or ½ tsp dried2x 450g cans cannellini beans , drained and rinsed

# data[].attributes.headline
Pottage ordinarily consisted of various ingredients easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of the poor's diet throughout most of 9th to 17th-century Europe. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups

# data[].attributes.subject
Pottage ordinarily consisted of various ingredients easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of the poor's diet throughout most of 9th to 17th-century Europe. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups