Soak the “Fagiolina del Trasimeno” in a pot with water to eliminate impurities, then let it soak for 30 minutes.

Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.

In a saucepan  prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the onion finely diced and the garlic cloves. Cook for two minutes, until nice and soft, then add the peeled tomatos, the sage, some parsley, a teaspoon of fine sea salt ad let it cook over low heat for approximately 20 minutes, covered.

Then eliminate the sage leave and purée the sauce with a vegetable mill. Put this sauce in the saucepan with the “Fagiolina del Trasimeno”. Stir and serve as a main course, dressed with extra virgin olive oil.

Soak the Fagiolina del Trasimeno in a pot with cold water to eliminate impurities, then let it soak for 30 minutes.

Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.

Drain the Fagiolina, add one teaspoon of fine sea salt, one spoon of extra virgin olive oil and stir.

With a mixer, finely mince the tomatoes and the chopped nuts, then put them in saucepan with extra virgin olive oil.

In another pot put at least 2 litres of fresh cold water, bring to the boil, then add the Maltagliati and let in cook until “al dente” (check suitable cooking time on the pasta package)

When cooked, drain the maltagliati and pour into the pan with the tomatoes and nuts.

Warm it up 2 minutes and stir.

You can garnish with chopped parsley and serve.

Soak the Fagiolina del Trasimeno in a pot with water to eliminate impurities, then let it soak for 30 minutes.

Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.

Drain the Fagiolina.

Season with 2 teaspoons of fine sea salt and extra virgin olive oil.

Serve warm or cold as you prefer. This is an excellent hors-d’-oeuvre.

Soak the Fagiolina del Trasimeno in a pot with water to eliminate impurities, then let it soak for 30 minutes.

Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.

Drain the Fagiolina.

In another saucepan warm up a bit of extra virgin olive oil, then add the onion finely chopped and the rosemary. Cook for two minutes, until nice and soft, then add the Fagiolina and stir.

Cut the bread into slices. We suggest a thickness of around 1cm, the trick is not to cut it too thin, or thick.

Lightly toast the bread on both sides.

Cover the bread with the Fagiolina.

Serve warm as a main course at lunch or dinner.

Soak the Fagiolina del Trasimeno in a pot with water to eliminate impurities, then let it soak for 30 minutes.

Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.

Drain the Fagiolina, season with 1 teaspoon of sea salt, 1 spoon of olive oil, stir and let it cool in a bowl.

In a saucepan  prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, until nice and soft, then add the tuna into smal pieces.

Add the tuna to the Fagiolina and stir.

Season with some freshly ground pepper and some parsley finely minced

Serve the salad as a side dish or hors-d’-oeuvre.

Soak the Fagiolina del Trasimeno in a pot with water to eliminate impurities, then let it soak for 30 minutes.

Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the moment the water starts to boil), until fairly soft.

Add some salt at the end. Add some hot water if too dry.

Drain the Fagiolina, season it with 1 teaspoon of sea salt, 1 spoon of olive oil, stir and let it cool in a bowl.

In a saucepan  prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the garlic cloves. Cook for two minutes, until nice and soft, then add the “Fagiolina del Trasimeno”, the olives cut into small pieces (leave only a few whole ones to decorate), the capers finely diced and the pine nuts.

You can season with some parsley finely diced.

Soak the Fagiolina del Trasimeno in a pot with water to eliminate impurities, then let it soak for 30 minutes.

Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the moment the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.

Drain the Fagiolina, season with 1 teaspoon of sea salt, 1 spoon of olive oil, stir and let it cool in a bowl.

Put 1 litre of cold water in a saucepan, In una pentola versate acqua fredda,with one spoon of salt, and bring to the boil. Put the pearl farro and let it cook for approximately 25 minutes.

Drain the pearl farro, season with one spoon of extra virgin olive oil, stir and let it cool.

In a bowl, season with 1 teaspoon of fine sea salt and 1 spoon of extra virgin olive oil, the fresh tomatoes, cut into small pieces.

Add the tomatoes to the pearl farro and the “Fagiolina del Trasimeno”.

Stir and serve the salad as a main course.

Soak the Fagiolina del Trasimeno in a pot with water to eliminate impurities, then let it soak for 30 minutes.

Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.

Drain the Fagiolina, season with 1 teaspoon of sea salt, 1 spoon of olive oil, stir and let it cool in a bowl.

In a bowl, season with 1 teaspoon of fine sea salt and 3 spoons of extra virgin olive oil, the fresh tomatoes, cut into small pieces and the chopped rucola leaves.

Add the Fagiolina, stir and season with extra virgin olive oil and salt to taste.

Serve the salad as a side dish