Handpicked legumes harvested using traditional and organic methods in Italy: these are the organic cannellini beans from Perle della Tuscia. Characterized by an elongated cylindrical shape and uniform white color, they are grown outdoors in the upper Lazio area and hand-selected without the use of chemicals. Their inner core is tender, mealy, and highly digestible. Rich in fiber, protein, and minerals, they also provide folic acid and vitamin B6. Use them for salads and hot soups, or as a meat substitute. I recommend soaking them for at least half a day (8–10 hours), then cooking for about 60–90 minutes, or 20 minutes in a pressure cooker from the first whistle. For a truly inviting taste, add only oil and salt. They come in a practical recyclable 300g package.
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Handpicked legumes harvested using traditional and organic methods in Italy: these are the organic cannellini beans from Perle della Tuscia. Characterized by an elongated cylindrical shape and uniform white color, they are grown outdoors in the upper Lazio area and hand-selected without the use of chemicals. Their inner core is tender, mealy, and highly digestible. Rich in fiber, protein, and minerals, they also provide folic acid and vitamin B6. Use them for salads and hot soups, or as a meat substitute. I recommend soaking them for at least half a day (8–10 hours), then cooking for about 60–90 minutes, or 20 minutes in a pressure cooker from the first whistle. For a truly inviting taste, add only oil and salt. They come in a practical recyclable 300g package.
