Fagioli (White Beans) by La Valletta Reviews
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Fagioli (White Beans) by La Valletta Feature
- Organically grown on the Colfiorito Plateau in Umbria, Italy
- Small tender beans similar to cannellini
- Don't need to be pre-soaked
- Gentle and delicate flavor ideal in salads
- A package of 500 gr - 1.1 lb
The Fagioli del Purgatorio are a particular variety of white bean: small, with a tender husk, and a gentle and delicate flavor, ideally eaten in a salad with just a drizzle of good olive oil. To avoid relentless arguments between "purists", we should point out that the Fagioli del Purgatorio we are offering are prepared by the La Valletta farm in Popola di Foligno, in Umbria, the area of the famous Lentils from Colfiorito. An area ideally suited to growing legumes, but not a traditional choice for the cultivation of Fagioli del Purgatorio, which, according to historical sources, are native of Gradoli, on the Lake of Bolsena, in Lazio. Gradoli is indeed the location of the Confraternita del Purgatorio: an old traditional association founded more than five centuries ago, which each year during Lent organizes the "Purgatorial Lunch" prepared with food given away by the townspeople. In the past this lunch consisted mainly of beans. And even today this Lenten tradition is steadfastly maintained every Ash Wednesday. The "Purgatorial" beans are thus destined for the expiation of sin - but not all sins: gluttony is exempted, given the deliciousness of these beans. The Fagioli del Purgatorio must be soaked overnight in cold water, then brought to a boil and simmered gently in water with a few aromatic herbs added, possibly in a terracotta (earthenware) pan. Once drained, they can be dressed for use in a salad. Also an excellent ingredient for mixed pulse legumes.
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Jun 18, 2011 08:09:08
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