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Borlotti beans from Poggio Aquilone in Umbria have been known and used as a health food since antiquity. Rich in vitamins, protein, fiber and minerals, this lovely spotted little bean is basically a balanced meal unto itself. Borlotti beans' buttery texture and delicate flavor make them endlessly versatile in kitchen. They are the basis of Italian minestrone, and can also be added to just about any of your favorite vegetables and herbs for a healthy soup, or paired with your favorite short pasta shape - like our maccheroni or anelli - for the classic Italian peasant dish pasta e fagioli. 

Pro tip - soak beans overnight in room temperature water and they’ll cook up in just an hour in boiling water the next day.

The Bio Alberti farm, located in the village of Poggio Aquilone between the provinces of Terni and Perugia, has been in the Alberti family for three generations. Today, Guido and Paola Alberti, together with their two adult children, cultivate their lands the same way Umbrians have since ancient times: using crop rotation and organic fertilizer from their own cows.

In addition to borlotti beans, Guido and Paola also produce chickpeas, cicerchie (wild chickpeas), black beans, lentils, cannellini beans, farro dicocco, farro monococco, and orzo (barley). Their mission is to carry on their local traditions with products that are healthy, delicious, and real, using indigenous and ancient varieties whenever possible.

Use it for:
Risotto con Salsiccia e Fagioli Borlotti
We start eating this dish as soon as sweater season rolls around, and we don't stop until spring…