A small, swollen and pale yellow legume, the Solfino bean has recently been rediscovered and reintroduced into the area.
It has very particular organoleptic qualities, such as the very fine peel, the creamy consistency, the delicate flavor and the ability to withstand cooking: all properties that make it possible to enjoy it fully when boiled, with a drizzle of oil and a pinch. of salt.
Its quality depends directly on the climatic trend of the season (it is sown in April and harvested at the end of July) and above all on the soil which must be poor and dry, free from stagnant water.
The production difficulty, linked to the delicacy of the product, is directly proportional to the quality and flavor of the legume.