Cultivated by the Greeks and the Etruscans, it spread in the Trasimeno area, finding ideal soil and climate here.
The main feature of this legume is the small size of the seed which can be of various colors. It is used by gourmets and great chefs for the preparation of traditional dishes and new recipes.
In 2002 “Consorzio Fagiolina del Trasimeno” was established in order to protect its production and guarantee its quality. Since 2000, the Trasimeno bean has been a Slow Food presidium.
