Grown for centuries on the land around Lake Trasimeno, this bean was very popular until the 1950s, but has since almost completely disappeared. The depopulation of the countryside is partly to blame, as is the lengthy and laborious cultivation process, still entirely manual, from sowing to harvesting to threshing. The tiny, oval bean comes in a range of colors, from cream to black, passing though salmon and many shades of brown, and is sometimes speckled. When cooked, the beans are tender, buttery and particularly flavorful. They are best eaten boiled, seasoned simply with a little local extra-virgin olive oil.
Traditionally harvested between July and August, but available dried year-round.