{"id":1214,"date":"2026-02-14T11:31:24","date_gmt":"2026-02-14T10:31:24","guid":{"rendered":"https:\/\/www.olivestri.it\/news-en\/trasimeno-fagiolina-with-toasted-bread-and-raw-extra-virgin-olive-oil\/"},"modified":"2026-02-14T11:41:39","modified_gmt":"2026-02-14T10:41:39","slug":"trasimeno-fagiolina-with-toasted-bread-and-raw-extra-virgin-olive-oil","status":"publish","type":"post","link":"https:\/\/www.olivestri.it\/en\/recipes\/trasimeno-fagiolina-with-toasted-bread-and-raw-extra-virgin-olive-oil\/","title":{"rendered":"Fagiolina del Trasimeno with Grilled Rustic Bread and Extra Virgin Olive Oil"},"content":{"rendered":"<h2 data-start=\"480\" data-end=\"521\">An ancient legume that tells the story of Umbria<\/h2>\n<p data-start=\"523\" data-end=\"730\">The Fagiolina del Trasimeno is a small legume grown on the hills surrounding Lake Trasimeno.<br data-start=\"645\" data-end=\"648\">It was at risk of disappearing, but today it is a symbol of biodiversity and rural tradition.<\/p>\n<p data-start=\"732\" data-end=\"821\">Small, tender, and incredibly flavorful, it does not require soaking and cooks quickly.<\/p>\n<p data-start=\"823\" data-end=\"971\">But like any authentic product, it needs just one ally to express itself at its best:<br data-start=\"911\" data-end=\"914\">\ud83d\udc49 a great Extra Virgin Olive Oil added raw.<\/p>\n<p data-start=\"973\" data-end=\"1006\">This is where the dish transforms.<\/p>\n<hr data-start=\"1008\" data-end=\"1011\">\n<h2 data-start=\"1013\" data-end=\"1042\"> Ingredients (4 servings)<\/h2>\n<ul data-start=\"1044\" data-end=\"1299\">\n<li data-start=\"1044\" data-end=\"1078\">\n<p data-start=\"1046\" data-end=\"1078\">300 g of Trasimeno Fagiolina<\/p>\n<\/li>\n<li data-start=\"1079\" data-end=\"1099\">\n<p data-start=\"1081\" data-end=\"1099\">1 clove of garlic<\/p>\n<\/li>\n<li data-start=\"1100\" data-end=\"1124\">\n<p data-start=\"1102\" data-end=\"1124\">1 sprig of rosemary<\/p>\n<\/li>\n<li data-start=\"1125\" data-end=\"1145\">\n<p data-start=\"1127\" data-end=\"1145\">1 bay leaf<\/p>\n<\/li>\n<li data-start=\"1146\" data-end=\"1164\">\n<p data-start=\"1148\" data-end=\"1164\">Sea salt to taste<\/p>\n<\/li>\n<li data-start=\"1165\" data-end=\"1181\">\n<p data-start=\"1167\" data-end=\"1181\">Black pepper to taste<\/p>\n<\/li>\n<li data-start=\"1182\" data-end=\"1260\">\n<p data-start=\"1184\" data-end=\"1260\">4\u20135 generous tablespoons of Frantoio Olivestri Extra Virgin Olive Oil<\/p>\n<\/li>\n<li data-start=\"1261\" data-end=\"1299\">\n<p data-start=\"1263\" data-end=\"1299\">Umbrian country bread cut into thick slices<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"1301\" data-end=\"1304\">\n<h2 data-start=\"1306\" data-end=\"1327\">Preparation<\/h2>\n<p data-start=\"1329\" data-end=\"1686\">1\ufe0f\u20e3 Gently rinse the fagiolina under running water.<br data-start=\"1392\" data-end=\"1395\"><br \/>2\ufe0f\u20e3 Place it in a saucepan with cold water (about 3 fingers above the level of the legumes).<br data-start=\"1486\" data-end=\"1489\"><br \/>3\ufe0f\u20e3 Add garlic, rosemary, and bay leaf.<br data-start=\"1530\" data-end=\"1533\">4\ufe0f\u20e3 Bring to a boil, then lower the heat.<br data-start=\"1585\" data-end=\"1588\">4\ufe0f\u20e3 Portare a ebollizione, poi abbassare la fiamma.<br data-start=\"1652\" data-end=\"1655\">6\ufe0f\u20e3 Season with salt only at the end of cooking.<\/p>\n<p data-start=\"1688\" data-end=\"1702\">Meanwhile:<\/p>\n<p data-start=\"1704\" data-end=\"1771\">\ud83d\udd25 Toast the bread on a grill or in the oven until crispy.<\/p>\n<p data-start=\"1773\" data-end=\"1927\">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.<\/p>\n<p data-start=\"1929\" data-end=\"1967\">Don\u2019t hold back: it\u2019s the oil that brings everything together.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":4,"featured_media":1212,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[39],"class_list":["post-1214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fagiolina del Trasimeno with Grilled Rustic Bread and Extra Virgin Olive Oil - Frantoio Olivestri<\/title>\n<meta name=\"description\" content=\"Authentic recipe of Trasimeno heirloom beans with extra virgin olive oil added raw. 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