Cannellini beans constitute a food complete and genuine. Their delicate flavor and the right degree of doneness there make a great base of Tuscan cuisine and of center of Italy. Excellent in salads or on bruschetta.
From Liguria to Puglia the chickpea, a high-value legume nutritionally but easily digestible, it is often present in traditional recipes: from chickpea soup with mushrooms with marinara chickpeas and, for those who love to try their hand at foreign cuisine, I'm from discover the dishes Argentine or Mexican a base of boiled chickpeas, perfect also for the...
The borlotti make up a complete food e to greet. Traditionally used in soups, soups and in creams, they are very tasty with onion di Tropea, greedy in pilaf rice with bacon and sausages, original in the maltagliati, with lobster and basil, in one Marche recipe.
The Tondini Beans have a savory taste, a tender texture, peel thin and a small shape e rounded. They fit many preparations: side dishes, soups and salads. They are great too simply boiled with a drizzle of extra virgin olive oil olive.
The Coronas are considered the finest quality of beans. The soft rind and the paste delicate make them particularly suitable for vegetable and vegetable appetizers summer salads. Also to be enjoyed with shrimps.
These beans are characterized by color intense burgundy and a taste and a crunchiness very special that them make it suitable for many uses of cooking, especially if stewed or in combination with stews and hot meats. Also excellent in salads and for the preparation of dishes cold.
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