The "first-bean" in Italy's fagioli family: fresh, natural cannellini beans.
The Andolfo brothers have been raising and packaging southern Italy's best, preservative-free beans since 1946. Headquartered in Naples, this small, family-owned company exclusively sends us the best yield of their complete line of beans. A staple of the Mediterranean Diet, fresh Italian beans are a kitchen essential and can be prepared and enjoyed in countless recipes and styles.
Ever wonder how Tuscans earned the nickname mangia-fagioli? For their love of the only beans truly referred to simply as fagioli, says bean expert and author Judith Barrett.
These small white beans are similar to navy beans, but with the faint flavor of roasted chestnut. They are often used in Tuscan cooking - most notably Fagioli all'Uccelletto, in which boiled cannellini beans are sauteed in olive oil, sage and tomatoes. In fact, bean aficionado and food writer Judith Barrett tells us that the Tuscans' love of these beans has earned them the unique nickname, mangia-fagioli (bean-eaters).
Excellent sauteed with extra virgin olive oil, used in minestrone or paired with vegetables. |
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