Cannellini Beans

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Cannellini beans from Poggio Aquilone in Umbria have a delicate flavor and silky texture that makes them the perfect nutritional boost for just about any dish. Toss them into soups, pasta and risotto, or serve them plain with some good olive oil and salt for a stellar side dish beside meat or fish. For a quick light lunch, toss them into a cold salad of tuna, parsley, and onion. Just ask Benedetta and Andrea Alberti what they think of their cannellini beans, and they will launch into stories of all the amazing things their grandma used to cook with them.

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

Rich in fiber, protein, enzymes and minerals, cannellini beans are an ancient peasant superfood. They’re famous for keeping you feeling full longer, and boast an impressive list of health benefits: they help regulate cholesterol, lower blood glucose and blood pressure, preserve bone health and boost iron levels.

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 cannellini, Guido and Paola also produce chickpeas, cicerchie (wild chickpeas), black beans, borlotti beans, lentils, 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.