The borlotto is the traditional ingredient for soups, stews with vegetables and cereals. Excellent with spelt, pasta, purees and creams. Also suitable for salads, as a side dish for game dishes or for the typical Tuscan dish 'fagioli alla cacciatora'.

Soak for 8/10 hours and cook for 1 hour/1 hour and a half. In a pressure cooker 20/25 minutes from the moment of the whistle. Salt towards cooking. 20'/25' Pressure cooker cooking. 60'/90' Traditional cooking