Trasimeno Beans

Native to Africa and introduced to the European continent since Antiquity, it is the only bean species cultivated in Europe before the arrival of American varieties. This is one of the very few native European beans that survived only in small home cultivations until the late 1990s when it was reintroduced to the open field by a few small farmers and re-launched on the market thanks also to the recognition it received from Slow Food, which has counted it among the Slow Food Presidia since 2000 (the first in Umbria). It needs to boil for 45-50 minutes before being eaten.