Little Beans Of Trasimeno Other Italian Beans Recipe

rori76 1 month, 1 week ago said:
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.