It is a fresh produce grown mainly in the municipalities of Upper Viterbese.

To be cultivated is a local variety sown from time immemorial, as evidenced by the luncheon organized since 1600 at Gradoli on Ash Wednesday, called "purgatory dinner", of which bean is the main dish.

The peculiar characteristics of the product depend on both the traditional cultivation techniques and the type of soil.

The latter, of volcanic origin, loose, fresh with good fertility, excellent potassium availability, represent the best for bean cultivation, giving even more flavor and remarkable baking speed.

The Purgatory Bean has a very fine skin that makes it easier to digest it, soak it for half an hour, counting about 50g per person, rinsed and cooked in cold water for about an hour (30 minutes with the pressure cooker ).

It is also excellent with extra virgin olive oil, salt and pepper.

Store it in a cool, dry place for hand cleaning. It can contain traces of gluten.


Recommended product recipes

Purgatory beans

Hold the beans in soak for 1/2 hour and cook them in salted water on very slow fire (a tumultuous boiling could damage them), possibly in a terracotta pot.

Drain and season with abundant extra virgin olive oil, a pinch of pepper and little raw onion sliced.


Bean soup (for 6 people)

Hold soak 300gr. beans for about 1/2 hour, bake them as usual and drain them.

Pour the oil into a saucepan and fry a piece of onion, carrots, celery, garlic and bacon.

Just browned add tomato or keep with a pinch of chilli, salt and water.

Raise the flame and add the beans and 400 gr. about dough until baking.

The result will be a creamy and well-mixed soup.





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