An ancient legume that tells the story of Umbria
The Fagiolina del Trasimeno is a small legume grown on the hills surrounding Lake Trasimeno.
It was at risk of disappearing, but today it is a symbol of biodiversity and rural tradition.
Small, tender, and incredibly flavorful, it does not require soaking and cooks quickly.
But like any authentic product, it needs just one ally to express itself at its best:
👉 a great Extra Virgin Olive Oil added raw.
This is where the dish transforms.
Ingredients (4 servings)
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300 g of Trasimeno Fagiolina
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1 clove of garlic
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1 sprig of rosemary
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1 bay leaf
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Sea salt to taste
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Black pepper to taste
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4–5 generous tablespoons of Frantoio Olivestri Extra Virgin Olive Oil
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Umbrian country bread cut into thick slices
Preparation
1️⃣ Gently rinse the fagiolina under running water.
2️⃣ Place it in a saucepan with cold water (about 3 fingers above the level of the legumes).
3️⃣ Add garlic, rosemary, and bay leaf.
4️⃣ Bring to a boil, then lower the heat.
4️⃣ Portare a ebollizione, poi abbassare la fiamma.
6️⃣ Season with salt only at the end of cooking.
Meanwhile:
🔥 Toast the bread on a grill or in the oven until crispy.
Serve the fagiolina hot in a bowl with its natural broth, place the toasted bread on top, and finish with a generous drizzle of raw extra virgin olive oil.
Don’t hold back: it’s the oil that brings everything together.
