Description
Description
ANTIQUE BEAN FROM MARCHE REGION The Solfino bean has come back in Marche region and specifically in Serra de 'Conti area. Small, swollen, pale yellow (like sulfur), was diffused long time ago in the central regions of Italy (Marche, Tuscany and Umbria). In recent decades it has been cultivated again in several areas, including Marche. The local seed, was found, studied and selected by the CRA - Experimental Institute of Horticulture of Monsampolo del Tronto.La Bona Usanza has decided to cultivate the Solfino bean, in order to safeguard the native varieties of agricultural products, put at risk by the increasing use of industrial production methods. The Solfino bean (once called "Solf") has very particular organoleptic qualities: finest peel, creamy consistency, delicate flavor, perfect cooking.To taste all its features we suggest you to taste it just boiled, still warm, with good olive oil and salt. It is sowed in April and picked at the end of July, it cant stand standing water and it prefers poor and dry lands. Its cultivation is difficult and is put at risk every year since the production is heavily linked to climate changes, and many operations need to be carried out manually. Therefore the Solfino Bean is for sure very tasty, but at the same time it needs patient care. That is why he has risked many time to extinct, but today it is still on our tables, cause for great satisfatcion for the farmers who care about its safeguard.
ANTIQUE BEAN FROM MARCHE REGION The Solfino bean has come back in Marche region and specifically in Serra de 'Conti area. Small, swollen, pale yellow (like sulfur), was diffused long time ago in the central regions of Italy (Marche, Tuscany and Umbria). In recent decades it has been cultivated again in several areas, including Marche. The local seed, was found, studied and selected by the CRA - Experimental Institute of Horticulture of Monsampolo del Tronto.La Bona Usanza has decided to cultivate the Solfino bean, in order to safeguard the native varieties of agricultural products, put at risk by the increasing use of industrial production methods. The Solfino bean (once called "Solf") has very particular organoleptic qualities: finest peel, creamy consistency, delicate flavor, perfect cooking.To taste all its features we suggest you to taste it just boiled, still warm, with good olive oil and salt. It is sowed in April and picked at the end of July, it cant stand standing water and it prefers poor and dry lands. Its cultivation is difficult and is put at risk every year since the production is heavily linked to climate changes, and many operations need to be carried out manually. Therefore the Solfino Bean is for sure very tasty, but at the same time it needs patient care. That is why he has risked many time to extinct, but today it is still on our tables, cause for great satisfatcion for the farmers who care about its safeguard.