These dried Italian Cannellini beans from Sala Cereali are cultivated in Piemonte and recognisable by their long shape and pale skin. Small and sweet, they have a delicate taste making them ideal for a variety of traditional dishes, such as minestrone, or the classic Ribollita, a Tuscan specialty.
Soak for 8-12 hours and cook for a further 50-60 minutes.
Ingredients: Italian Cannellini 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.