Umbrian Cannellini Beans

The La Valletta farm, run by the now third generation of the Cappelletti family, is located within a protected regional park in Colfiorito, a magnificent plateau nestled in the heart of the Umbria-Marche Apennines. Situated at elevations ranging from 800 to 1000 meters above sea level, Colfiorito's unique terroir and microclimate provide optimal conditions for cultivating legumes. The fagioli cannellini they produce are glossy white, elongated in shape, and once cooked have a deliciously firm, creamy texture. The dried beans must be soaked at least 12 hours or overnight, then simmered in abundant water with aromatics until evenly cooked, about one hour. Use as the base for soups or purée into a thick paste and drizzle with olive oil for an elegant side dish. Toss with fresh vegetables in a salad. In Florence, fagioli cannellini are the most common contorno (side dish) served alongside steak. 

Size/Weight:

14.1 oz.

100% Italian white cannellini beans