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Traditionally produced in Onano (VT), this bean is closely related to the Tuscan Solfarino species.
The local variety appears ivory-yellow which reminds us of Sulphur – hence its name. It has a globose shape with average dimensions around 1.06 cm long, 70 cm wide, and 62 cm thick.
Fathers and sons have passed themselves on all the original, ancient techniques for an incredibly long time, while each year some seed are kept for future sowing in order to preserve all the original qualities and the very existence of this produce. Solfarino beans are sowed in the first two weeks of May, while they’re harvested between the end of July and the beginning of August. Marco Camilli’s organic farm in Onano is one of the most important producers of these beans, as it strives to preserve the local biodiversity of vegetables and cereals. That is to say, Marco Camilli has been massively involved in working with the Tuscia and Enea University, to successfully blend century-old farming traditions and scientific research.

This post is also available in: Italiano (Italian)