Cannellino

A favourite with all Italians, especially in central Italy, cannellini beans have spread from the kitchens of Tuscany all over Italy. The popularity of the bean is due to its flavour, perfect creamy-white colour and ease of use in the kitchen. It is the most canned and bottled bean in Italian gastronomy.

The beans are difficult to harvest when ripe and are thus harvested in autumn, when the pod is completely dry. As a result, the beans are rarely eaten fresh. To prepare the dry beans, they need to be soaked overnight. To cook them, place them in a pan, cover them with unsalted water and bring to the boil. Reduce the heat, then simmer gently for 2 hours without stirring.