One of the foods that appears in many typical recipes of Tuscan cuisine are beans. These economical legumes have represented an irreplaceable source of nutrition in the rural world for centuries.
The borlotto bean has always been considered the "meat of the poor" because, like all legumes, it constitutes a complete and well-balanced nourishment.
The borlotto is famous for its seeds, enclosed in white pods flecked with red, which reach a length of 10-15 cm and contain up to 8 seeds.
Borlotto is a food with excellent nutritional values â€‹â€‹and, being very rich in proteins, it is suitable for vegetarian and vegan diets, especially if combined with cereals. Being digested slowly, it gives a feeling of satiety which makes it suitable for those who are trying to lose weight. Its vegetable proteins prevent cardiovascular diseases, while the fibers are useful for accelerating intestinal transit. It also has a regulating effect on good cholesterol levels by reducing bad cholesterol. Having a low glycemic rate it is particularly suitable for diabetics.
The borlotto bean is used in soups and soups with the addition of other vegetables, as its consistency and strong flavor stand out. It goes perfectly with rice and pasta, preferably wholemeal. Its flavor is enhanced in preparations based on fish, tomato, sage, rosemary, garlic, onion and all aromatic herbs. Traditional dish: Tuscan pasta and beans.