Zolfino Beans

Cortona  |  Toscana  |  Italia
Fagioli Zolfini | Poggio Sorbello
Zolfino Beans

Zolfino beans are a product originating from the slopes of Pratomagno, but typical of Tuscan agriculture; they are grown in the Aretine and Florentine Valdarno area. They are also called “The beans of the hundred”, because they are sown on the hundredth day of the year (they are generally sown in late April), or “Burrino beans”. This name derives from the pale yellow color, similar to sulfur which, depending on the ecotype, can be more or less intense. The characteristics of these beans are a very thin skin (a particularity that makes them very digestible), a slightly bellied globular shape, a thick and creamy consistency, intense flavour and the ability to withstand cooking. Known for at least three hundred years, it grows in the heart of Tuscany on terraced plots of land shaped by dry stone walls; among the rows of olive trees these legumes find their natural habitat. They are excellent boiled (or cooked slowly al fiasco) and seasoned with a drizzle of extra virgin olive oil, but they are best enjoyed on a slice of toasted Tuscan bread or as side dish with chianina steak. Once the peasants, in the evening, after baking the bread, put the pan or flask full of beans in the embers of the hearth and the next morning they found the beans perfectly cooked. This variety is included in the list for the protection and development of local breeds and varieties (Regional Law n ° 64/04).

Pack: 250g and 500g


Recommended recipe

Zolfino beans cooked in the shard

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 6 hours. Drain and wash the beans, then place them in a pot with plenty of water and let simmer over a low flame for about 2 hours, until they are tender. Serve the beans with their own water, good extra virgin olive oil, salt and pepper. You can prepare excellent dishes, such as bruschettas, velvet sauces, tagliolini with beans and soups.

cereals, legumes, flours and seeds