It takes its name from its sulphur-like colour. Grown in Tuscany, an area renowned for this type of bean, where climatic and soil conditions give it distinctive characteristics. Small, slightly flattened shape, almost imperceptible skin, intense flavour and creamy texture. For side dishes, creams and soups. To bring out their flavour, cook them with garlic and sage and season with oil and pepper.
For better rehydration, soak in cold water for 4-5 hours before cooking. Cooking time varies according to personal taste (15-60 minutes). Add salt at the end of cooking. Consider 3 parts water to 1 part product.
Tuscan zolfino beans