FAGIOLINA DEL TRASIMENO
[MONOCHROME AND POLYCHROME]

Known since Etruscan times, these particular beans are typical of the area of ​​Lake Trasimeno, where the presence of particularly humid soils has encouraged their cultivation. This species, originally from Africa, is grown for food and both seeds and fresh pods called “hornets” are suitable for consumption. The main characteristics of these beans are the small size of the seed, white as a grain of rice and for this reason also called “risina”, and their tender, buttery and particularly tasty flavour. The local bean recipes are very simple: the dried beans are boiled with a little extra virgin olive oil, while the fresh ones (the hornets) are cooked in a pan with tomato and garlic. Thanks to the commitment of some farmers, the Faculty of Agriculture of Perugia, the Condotta Slow Food Trasimeno and the Trasimeno - Medio Tevere Mountain Community, the cultivation of these legumes has recently recorded an increase. The white variety has a very delicate flavour and goes well with fish, the polychromatic one has a stronger and slightly herbaceous flavour.
Suggested recipes: hot or cold side dishes.

Pack: 250g and 500g.

The best way to taste the beans is to cook them as natural as possible. Soak the beans in cold water with a teaspoon of baking soda for about 2 hours. Drain and wash the beans, then place them in a pot with plenty of water and let simmer for about 45 min., until they are tender. Serve the beans with their own water, extra virgin olive oil, salt and pepper. You can prepare excellent dishes, such as bruschettas, velvet sauces, tagliolini with beans, soups.