Rich, velvety texture and a unique bean broth make this the ideal choice for pasta e fagioli and minestrone soups.
Borlotti (or Borlotto, singular) are considered by many to be the best bean for pasta e fagioli and all types of soups because of their thin skins and velvety interiors. There are many variations of Borlotti, but one of the most treasured is the variety from Lamon in the Veneto, about an hour north of Venice. Production of the beans in Lamon started in the 1500s.
When Rancho Gordo founder Steve Sando asked Marcella Hazan which bean she missed the most from Italy, he assumed she'd answer: Borlotti Lamon. She was from the area, and the beans had such a great reputation. She didn't, and the rest is history, but there's a good chance that bean-lover Marcella would have loved a bowl of Lamon.
From the Rancho Gordo Kitchen
Country of origin