The Zolfino bean has always been considered the "meat of the poor" because, like all legumes, it constitutes a complete and well-balanced nourishment.
It is a product originating from the slopes of Pratomagno, but typical of Tuscan agriculture in general. It is sown on the hundredth day of the year and for this reason it is also called "Bean of the Hundred".
Its name derives from the pale yellow colour, similar to sulphur, which, depending on the ecotype, is more or less intense. The characteristics that enhance it are the very thin skin and, therefore, its excellent digestibility, and the dense and creamy consistency. Its intense flavor and its ability to withstand cooking are incredible.
It is excellent boiled (or cooked slowly in the flask) and seasoned with a drizzle of extra virgin olive oil, it is best enjoyed placed on a slice of toasted Tuscan bread or as a side dish to meat-based dishes.
The zolfino bean is used in soups and broths with the addition of other vegetables, where its creaminess is enhanced. 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 herbs.
Once upon a time, the farmers, in the evening, after having cooked the bread, put the pan or the flask in the embers of the hearth and the next morning they found the beans cooked to perfection!