Fagiolina del Trasimeno (which scientific name is Vigna Unguicolata) is a legume with ancient origins, grown in Greece and Africa, has spread into the territories of Lake Trasimeno, particularly suitable for cultivation due to the business of the Etruscans (500 b.C.). For centuries one of the main protein sources for feeding the local population, was then abandoned because difficult to cultivate and less productive. Saved from extinction thanks to fortuitous domestic crops in recent years has been revived by continued and passionate work of some young farmers. The moist soil and the climate of these places are ideal conditions for a unique product of excellent quality. Since 2000 Fagiolina del Trasimeno was inserted in “Presidi Slow Food”.
Madrevite grows a little quantity of Fagiolina del Trasimeno, running all processes from farm to sale by hand. Madrevite can boast the production of Fagiolina del Trasimeno now for years and had, once again, the recognition of uniform quality and organoleptic by Slow Food and that is why you will find the brand of “Slow Food Presidi” in packages of Fagioline del Trasimeno produced by Madrevite.
The Fagiolina is collected manually from July to October, in the early hours of the morning and after drying is marketed.
The Fagiolina is characterized by having the seeds of various colors and veins. In some cases there is also an eye. It has a thin skin and an intense flavor and delicate.
The production area of the beans from the Trasimeno is enclosed within the area of towns around Lake Trasimeno.
How to cook Fagiolina del Trasimeno
Cook the Fagiolina is quick and easy: Fagiolina do not need to stay in water before cook, simply rinse it and cook in boiling water for about 45 minutes. You can prepare dishes from the traditional bruschetta and soups, to imaginative dishes, combining well to freshwater fish.
Bruschetta with Fagiolina del Trasimeno
Ingredients:Fagiolina del Trasimeno, bread, extra virgin olive oil, salt and pepper.
Boil the Fagiolina del Trasimeno in boiling salted water, then drain. Toast the bread, arrange over the Fagiolina del Trasimeno and season.
Ingredients: Fagiolina del Trasimeno, garlic, onion, carrot, celery, extra virgin olive oil, salt, pepper and paprika.
Boil the Fagiolina del Trasimeno in boiling salted water, bringing it almost cooked. Prepare the sauce with extra virgin olive oil, garlic, onion, carrot, celery, add the Fagiolina del Trasimeno with the cooking water. Cook for a few minutes, add salt, pepper and hot pepper. Serve warm with a drizzle of extra virgin olive oil.