Zolfino Bean: The Treasure of Reggello’s Agricultural Tradition

Fagiolo Zolfino is one of Reggello’s gastronomic jewels, a small legume with great nutritional properties and unmistakable flavor, deeply rooted in Tuscan agricultural tradition. Also known as the “hundred bean” for its typical sowing on the 100th day of the year, the Zolfino represents a true excellence of the area.

History and Characteristics

Zolfino Bean owes its name to its characteristic light yellow, sulfur-like color. Grown mainly on the slopes of Pratomagno, this bean has been known since ancient times for its ability to adapt to the poor, stony soils of the area. Due to these unique environmental conditions, Zolfino develops a thin skin and creamy texture that make it especially valuable.

A Zero-Mileage Product

Zolfino Bean cultivation is a perfect example of sustainable, zero-mile agriculture. Local farmers use traditional methods, passed down from generation to generation, to ensure the quality and authenticity of the product. Harvesting is done manually, selecting only the best pods to preserve the excellence of this legume.

Nutritive Properties

Rich in protein, fiber, vitamins and minerals, Zolfino Bean is a healthy and nutritious food. Its high digestibility and low fat content make it ideal for a balanced diet. In addition, its mild flavor and buttery texture make it extremely versatile in cooking.

In the Kitchen

Fagiolo Zolfino is featured in many traditional Tuscan recipes. It is perfect in soups and stews, where its creaminess goes perfectly with vegetables and local flavorings. It can also be enjoyed simply boiled, seasoned with a drizzle of Reggello extra virgin olive oil, salt and pepper. This preparation brings out the authentic flavor of the bean, allowing its quality to be fully appreciated. The Zolfino Bean is more than just an ingredient; it is a symbol of tradition, quality and passion for agriculture. To discover Reggello through its authentic flavors, like that of Zolfino, is to immerse oneself in a history made up of land, work and a love of cooking.