Italian bean varieties at a glance
Borlotti: The most used Italian bean. Pink-red streaked. For pasta e fagioli and minestrone | Cannellini Toscano: White, creamy, thin-skinned. NOT the canned supermarket equivalent | Zolfino del Pratomagno: Sulfur-yellow; 14 communes only; €15–20/kg. Dissolves to cream | Fagiolo di Lamon IGP: Venetian Dolomite heirloom. Paper-thin skin; €12–18/kg | Cicerchia: The pre-Columbian vetch. Flat gray bean. Umbria/Marche tradition
How do you want to see it?
Tuscany, ItalyCompare the same experience on GetYourGuide and Viator, save what you like to My Trip, share it, and book when you’re sure. Nearest to this page first.
The Zolfino del Pratomagno, the rarest Italian bean
The Zolfino (from 'zolfo', sulfur, referring to the specific pale yellow color of the bean skin) is grown exclusively in 14 comuni of the Pratomagno massif in the province of Arezzo (the Casentino and Valdarno areas of eastern Tuscany), at altitudes of 400–600 metres in a specific microclimate of cool summer nights and low-humidity air that prevents the mould diseases affecting beans at lower altitudes. The Zolfino is a variety of Phaseolus vulgaris selected and stabilised in the Pratomagno zone over approximately 400 years since the American bean's introduction, the specific Zolfino characteristics: the pale sulfur-yellow skin that becomes nearly transparent when cooked. The extremely thin skin (thinner than any other Italian bean) that dissolves almost entirely during cooking, leaving only the creamy interior. And the specific creamy texture without any mealy or sandy quality. Price: €15–20 per kilo for dried Zolfino beans, the most expensive Italian bean by weight. Slow Food Ark of Taste heritage variety. Available directly from the producer farms in the Pratomagno zone (in Loro Ciuffenna, Castelfranco Piandiscò, and the Casentino towns) and from Slow Food markets (mercatidellaterra.it). The specific Zolfino dish: fagioli all'uccelletto (the Tuscan white-bean dish, beans in a fresh tomato and sage sauce. The Zolfino dissolves into the sauce giving a creamy unified texture that the commercial cannellini can't replicate). Arezzo guide
Fagiolo di Lamon IGP and the Italian heirloom bean tradition
The Fagiolo di Lamon (Lamon bean, IGP-protected, from the Lamon valley in the Feltrino area of the province of Belluno, Venetian Dolomites, approximately 60 km north of Treviso) is the most prized northern Italian bean: four varieties (Spagnolo, Calonega, Canalino, and Spagnoletto) grown in the specific Lamon valley microclimate (the combination of altitude, approximately 600–900 metres, cool nights, and the specific Lamon alluvial soil gives the paper-thin skin and the specific creamy-buttery interior that distinguish the Lamon bean from commercial Phaseolus vulgaris). The paper-thin skin: the Lamon bean skin is so thin that it dissolves almost entirely during cooking, the result is a bean that seems to have no skin at all, with the interior texture direct and unimpeded. Price: €12–18/kg dried. Available at the Lamon market in September during the harvest (the specific Lamon fagiolo fair in October) and at specialist food shops in Belluno, Treviso, and Venice. The pasta e fagioli is the primary Lamon bean dish: the thick Venetian bean and pasta soup (short pasta, ditalini or broken spaghetti, cooked directly in the bean broth, giving a specific thick, starchy consistency when the Lamon beans partially dissolve) is the most specific Venetian-Trevisan comfort food.
What are borlotti beans?
Borlotti beans (Phaseolus vulgaris, the cranberry bean in American English) are the most widely used Italian bean, a medium-sized bean with a characteristic pink-and-cream mottled skin that turns uniform brown when cooked. Grown throughout northern and central Italy. Fresh borlotti (September–October harvest) are pod beans sold at the market in the cream-and-red-streaked pod, shelled before use, the fresh borlotti has a creamier, more delicate flavour than the dried version. Dried borlotti are the primary bean for: pasta e fagioli (the northern Italian bean and pasta soup, the most consumed bean dish in Italy). Minestrone. And the Venetian risi e bisi (rice and peas, which typically includes fresh peas rather than beans, but the borlotti version is a winter alternative).
What is the difference between Italian and supermarket cannellini?
Italian Cannellini Toscano versus supermarket cannellini: the commercial cannellini sold internationally (typically grown in Latin America or eastern Europe for the mass market) is a different strain of Phaseolus vulgaris with a thicker skin, a more starchy interior, and a less pronounced flavour. The Cannellini Toscano (grown in the Valdarno, the Mugello, and the Casentino areas of Tuscany, and in the Pienza/Val d'Orcia area under the name Fagiolo Toscano) is a thin-skinned, creamy, delicate variety with a specifically light texture that commercial production can't replicate. Price: €8–12/kg dried at Tuscan markets. The visible difference when cooking: the Italian Cannellini Toscano cooks more quickly (the thin skin absorbs water faster), breaks down more completely into the sauce, and doesn't have the specific 'mealy' texture of commercial cannellini.
What is the Cicerchia?
Cicerchia (Lathyrus sativus, grass pea or chickling vetch) is an ancient pre-Columbian Italian legume, known in Italy since the Bronze Age and used as a staple food through the Roman period (it appears in Virgil and Pliny's agricultural writings). The cicerchia was largely abandoned after the American bean (Phaseolus vulgaris) arrived in the 16th century because it produces higher yields. The specific cicerchia: a flat, gray-brown, angular legume (not round like a bean) with an earthy, nutty flavour significantly different from any Phaseolus vulgaris variety. The LATHYRISM WARNING: cicerchia contains the neurotoxin beta-N-oxalyl-L-alpha-beta-diaminopropionic acid (ODAP/beta-BOAA). When consumed as the primary food source in large quantities over extended periods, it causes a specific paralytic condition called lathyrism. Historical famine periods used cicerchia as the only available food, causing lathyrism outbreaks. Normal consumption as a small portion of a varied diet produces no risk. The Slow Food Ark of Taste cicerchia varieties: the Cicerchia di Serra de' Conti (Marche) and the Cicerchia Umbra are the most documented.
Where to buy authentic Italian beans?
Where to buy authentic Italian heirloom beans: the Slow Food Earth Markets (Mercati della Terra, at mercatidellaterra.it, a network of certified artisan producer markets in Italian cities. The Turin, Bologna, Naples, and Bari Earth Markets have the most consistent Italian bean selection). The local market in the specific growing area (the Lamon October fair. The Pratomagno area markets in September-October for the Zolfino. The Slow Food Ark of Taste producers in the Casentino and Valdarno for the Zolfino and Cannellini Toscano). And the online direct-producer shops (the Slow Food Presidium producer co-operatives often sell directly online for the international market, search 'Presidio Slow Food fagioli Zolfino' or 'fagiolo di Lamon' for current producer contacts).
What Italian bean dishes should I try?
Essential Italian bean dishes: pasta e fagioli (northern Italy, the most widely consumed Italian bean dish. The Veneto and Friuli versions with the Lamon bean and the short pasta cooked in the bean broth are the most specific. The Neapolitan version with cannellini and pasta mista is equally significant). Fagioli all'uccelletto (Tuscany, cannellini or Zolfino beans in fresh tomato and sage sauce, the archetypal Florentine bean preparation). Ribollita (Tuscany, the twice-cooked (ribollita = reboiled) bread-and-cannellini soup, with cavolo nero, stale Tuscan bread, and the specific day-after texture when the bread absorbs all the broth and the soup becomes almost solid). And minestrone (the Italian mixed vegetable and bean soup, the specific regional variation being in which vegetables, northern Italy adds rice, Ligurian adds pesto, Neapolitan adds pasta).
Planning an Italian bean food experience?
Slow Food Earth Market for Zolfino and Lamon beans + Venetian pasta e fagioli authentic trattoria (informal family-run restaurant) + Florentine ribollita in October + Pratomagno area for Zolfino direct.
Plan my trip →
What is pasta e fagioli?
Pasta e fagioli (pasta and beans, the most consumed Italian bean dish, in multiple regional versions) is the specific Italian dish where pasta is cooked directly in the bean broth rather than separately, the starch from the pasta thickens the bean liquid and the bean starch thickens around the pasta, creating a specific dense, unctuous texture that is simultaneously a soup and a pasta dish. Regional versions: the Veneto version (Vialone Nano rice sometimes replacing the pasta, the Lamon bean, a slightly runny texture 'all'onda'). The Neapolitan version (pasta mista, the mixed short pasta of the traditional Neapolitan kitchen, cannellini, tomato, garlic). The Roman version (cannellini or borlotti, broken spaghetti, guanciale fried separately and added at the table). And the Ligurian version (borlotti with the specific Ligurian battuto of olive oil, garlic, and herbs, finished with a dollop of pesto).
What is the fava bean tradition in Italy?
Fava beans (Vicia faba, the broad bean) predate all other Italian bean traditions: cultivated in Italy since the Bronze Age (approximately 2000 BC), the fava was the primary Italian legume for 3,000 years before the American Phaseolus vulgaris arrived in the 16th century. The specific fava bean Italian traditions: the Sicilian maccu (the ancient Sicilian fava bean puree, cooked with wild fennel and olive oil, one of the most specifically pre-Columbian Sicilian dishes). The Roman vignarola (the spring vegetable stew of fresh favas, artichokes, peas, and guanciale, eaten only in April-May when all four ingredients are in fresh season simultaneously). And the Apulian purée di fave e cicoria (the Apulian dish of dried fava bean puree with wild chicory braised in olive oil, the most specific Apulian peasant dish, registered as a Slow Food heritage dish and the primary food served at Apulian masseria restaurants). The fava bean tradition survived the American bean introduction in the south (Sicily, Puglia, Basilicata) where the specific fava varieties adapted to the dry Mediterranean summer climate were more productive than Phaseolus in the specific soil and water conditions.
What is the Italian chickpea tradition?
Italian chickpeas (ceci. Cicer arietinum): Italy is the European country with the strongest chickpea cooking tradition, centered in Tuscany, Lazio, and the south. The specific Italian chickpea dishes: farinata (the Ligurian chickpea flatbread, a thin crispy pancake of chickpea flour and olive oil, baked in a wood-fired oven; €1.50–3/slice at Ligurian bakeries). Pasta e ceci (the Roman version of pasta e fagioli, short pasta cooked in chickpea broth with rosemary and garlic, the specific Roman comfort food). And the Sicilian panelle (fried chickpea flour slabs, the most common Palermo street food after arancini (fried stuffed rice balls), sold by the street vendors of the Ballarò market at approximately €1 each). Italian chickpeas: the specific Ceci di Leonforte IGP (Leonforte, Enna province, Sicily, large, thin-skinned, creamy. IGP protected. The finest Italian chickpea) and the Cece di Cicerale (Cicerale, Cilento, Campania, the ancient Cicerale variety that gives the town its name, documented since the 10th century BC).
What is the Italian lentil tradition?
Italian lentils: the most significant is the Lenticchia di Castelluccio di Norcia IGP (Castelluccio, Umbria, the high-altitude plateau at 1,452 metres, one of the highest cultivated areas in central Italy. The specific Castelluccio lentil is tiny, thin-skinned, cooks without soaking in 20–25 minutes, and has a specific earthy-mineral flavour from the volcanic plateau soil). The Castelluccio lentils are inseparable from the specific landscape: the fioriture (the wildflower bloom of the Castelluccio plateau, June-July, when the lentil field flowers mix with poppies and orchids in the most spectacular Italian wildflower event) is the primary tourist draw. The lentil harvest in August is the productive conclusion. Available from Castelluccio cooperative shops (in Castelluccio and in Norcia, 30 km west) and from Umbrian food specialty shops. Price: €8–12/kg. The New Year's tradition: lentils with cotechino sausage (the sausage-and-lentil dish served on New Year's Eve across Italy, the lentils symbolise coins and prosperity for the new year) uses almost always the Castelluccio or the Umbrian variety for the specific thin-skin quality.