Fagiolo Cuneo

Named after the province of Cuneo in which they are traditionally grown, Fagiolo Cuneo refers to the red colored shelling-ready pods and dried beans of the Billò, Corona, and Bianco di Bagnasco legume varieties.

Particularly rich in iron and protein, Cuneo beans are often used as an alternative to pasta and bread. After being soaked for at least 12 hours before cooking, the dried beans of Cuneo go amazingly well with garlic, lard, leeks, potatoes and chili peppers, and make for an excellent ingredient found in various soups, minestrones and cooked bean salads.