“Fagiolina del Trasimeno bean” is an autochtonous variety of cowpea (Vigna unguiculata).

It is important to underline that since before the discovery of America and the importation of American bean varieties to Europe the species of the “Fagiolina del Trasimeno” was cultivated in loco.

“Fagiolina del Trasimeno” is a polychromatic bean, whose colors vary from cream to black, passing through salmon and shades of mottled brown.

Its specific features include having an extremely thin cuticle and being tiny in size, compared to a standard bean. It is certainly a unique product, as well as a typical one.

“Fagiolina del Trasimeno” bean is particularly valued for its flavor and its intense taste.

It does not need a long soak and is cooked in about 30 minutes.

It is generally prepared boiled, seasoned with a little salt and extra virgin olive oil to fully appreciate the characteristic flavor.

The “Fagiolina del Trasimeno” pairs well with sage and fresh tomato to prepare second courses.