Ancient Italian butchery is an art without equal. Discover the fascinating world of artisanal cured meats!
| Typical of Lake Trasimeno
|It is cooked without soaking|
COOKING TIME: 45 minutes
Ancient legume cultivated as early as Etruscan times, passed through the Romans and come down to us today. In the early 1950s, due to the exodus to the cities, its low productivity and long cultivation and harvesting times, the Fagiolina del Trasimeno was abandoned and almost forgotten, until in 2002, a small circle of heroic producers formed the Consortium for the Protection of this little gem.
Grown only in the areas surrounding Lake Trasimeno, it was also called “lake rice” because of its very small size.
The characteristic that makes the Fagiolina unique is undoubtedly its harvesting exclusively by hand. Since the month of June, the flower, the fresh pod and the ripe pod are present on the plant at the same time; this peculiarity strongly discourages large-scale production, since if one wants to obtain a product of excellent quality and at the right degree of ripeness, mechanized harvesting is not possible.
In the kitchen, Fagiolina can be fully appreciated when seasoned with excellent Italian extra virgin olive oil, salt and a pinch of pepper.
Instead, it is well suited to the preparation of tasty dishes such as bruschetta and soups.
The recipes in which it can be used are numerous: Fagiolina with diced vegetables, Fagiolina and truffle soup, Fagiolina and stale bread soup, ravioli stuffed with Fagiolina and Parmigiano, Fagiolina with pork rinds and even a sweet one, Fagiolina and cornmeal flan with zabaglione cream and dark chocolate chips.
INGREDIENTS AND BENEFITS
INGREDIENTS: Fagiolina del Trasimeno.
Perhaps not everyone knows that Fagiolina del Trasimeno could easily be classified as a Super Food: its high amounts of protein (higher than those of the best-known beans and on a par with meat), its complex carbohydrates, “good” fats necessary for our body, as well as the numerous vitamins, fibers (up to 200% more than simple beans) and micronutrients contained within it, make Fagiolina a food that can represent a complete meal by itself.
Fagiolina del Trasimeno, if eaten regularly, contributes to maintaining a healthy weight, prevents diabetes, lowers cholesterol and is very useful during pregnancy or breastfeeding, as well as for children themselves in their developmental years to prevent malformations.
In addition, Fagiolina del Trasimeno and legumes in general, are very digestible and will make you feel good: in the physical because of their properties and in the soul because of the emotions they can transmit to you!
We receive your order, prepare it and ship it in 24/36 hours.
We are aware that excellent products need excellent packaging and at the same time we cannot risk damaging in any way the precious Italian culinary jewels: for this reason our warehouse is equipped with temperature and lighting ideal for food preservation and the most delicate ones (cheeses, cold cuts and craft beers) are stored inside cold rooms. During shipping, on the other hand, each product is protected with the packaging most appropriate to its characteristics.
Cheeses and cured meats, which despite being aged require special care, travel accompanied by a special slow-release gel ice inside isothermal bags: in this way freshness is preserved until the goods arrive at your home.
For our craft beers, which are unpasteurized and therefore more sensitive to high temperatures than normal, we use a special isothermal bubble wrap, which can ensure that the accumulated cold is maintained for the shipping time while protecting the bottles from shocks.
To secure the precious bottles of Italian wine, we have equipped ourselves with special inflatable bags, designed solely for the purpose of immobilizing and protecting this product inside the box.
For jars containing a thousand Italian goodnesses, we use special protective bubble wrap liners.