Sala Cereali Italian borlotti beans are cultivated in Piemonte, northern Italy and are recognisable by their pink skin with brown speckles. Characterised by their creamy consistency and intense flavour, they are used predominantly in the preparation of salads, the classic 'pasta e fagioli', for sauces and soups.
Soak for 8-12 hours and cook for a further 60 minutes.
Ingredients: Italian Borlotti Beans
Meet the Makers
Since 1906, Sala Cereali have been sourcing local cereals and raw ingredients from the Valtellina region. Their cereals and legumes are selected with extreme care and special attention to all stages of production and packaging. Flours are their flagship product and are still processed in the traditional way, leaving the nutritional properties of the cereal intact and that particular taste that modern industrial grinding processes have eliminated.