How to make it

  • Boil the Fagiolina in cold unsalted water for about 30 min, then add salt and laurel and cook for other 20 min.
  • When it’s ready, taste it with just olive oil. The taste is so excellent that no more spices are necessary, but you’re free to try.

Reviews & Comments 5

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  • decobabe 9 years ago
    A dinner guest brought me half a kilo of these! She was pleased that I knew what they were and how to prepare them. Thanks to you, that is.

    Grazie, Rori76
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    " It was excellent "
    peetabear ate it and said...
    thank you for the introduction to a new bean for me... and the time you spent in giving us the history and information about it...
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  • 22566 10 years ago
    As for the simplicity of the recipe, very nice!!

    I was enthralled by the history,Meraviglioso!

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  • linspj 10 years ago
    Do you know if these beans can be found in the US?
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  • rori76 10 years ago
    The bean is small, not so different in dimension from a rice grain. Till 1970 it was regularly grown all around Trasimeno Lake, especially in Castiglione del lago, Passignano e Tuoro villages. Fagiolina del Trasimeno needs a huge amount of water and it’s sensitive to diseases and even moles and earthworms loved it. It requires many attentions.

    Usually the producers are family based firm with a maximum of 3 workes and cultivate about 7-8 quintals of Fagiolina a year. It’s estimated, by Slow Food, that to produce just one quintal are required 570 hours of human labour.

    Fagiolina del Trasimeno is perfect for simple recipes, just boiled or with tomatoes and basilico. While it’s to avoid the temptation to do a soup with it because in puree version it loose most of its nutritional components.
    Fagiolina del Trasimeno, whose scientific name is Vigna unguicolata, has a history starting in Africa before to arrive in Umbria (Italy). Teofasto, student of Aristotele, provide evidence of its use in 300 B.C. in Greece. In first centuary A.D., Plinio Il Vecchio demonstrated it presence in the Etruscan and Roman society.

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