My mother says "Italian has always been my favourite food country, and after our visit to Florence I'm sure Firenze is my culinary home. Not least because I love pulses. But I have never quite worked out what sort of bean is used in ful mesdames?"
Ful medames is made with dried broad/fava beans in all the recipes that I can find, but there must be a few different types because the beans seem to range from wide flat beans about an inch long to a smaller round bean. Either way, it occurs to me that I haven't had that lovely, earthy combination of beans, garlic and parsley in far too long. Definitely a dish to revisit this autumn!