Harvesting and processing: The Fagiolina del Trasimeno (whose scientific name is Vigna Unguicolata) is a legume with very ancient origins; cultivated in Greece and Africa, it spread to the territories of Lake Trasimeno, particularly suitable for its cultivation, thanks to the commercial activity of the Etruscans (500 BC). For centuries it has represented one of the main sources of protein for the nutrition of the local populations; it was then abandoned because it was difficult to grow and not very productive. Saved from extinction thanks to fortuitous domestic cultivations, in recent years it has been relaunched by the assiduous and passionate work of some young farmers. The humid soils and the particular climate of these places are the ideal conditions for obtaining a unique product of excellent quality. Since 2000, the Fagiolina del Trasimeno has been included among the Slow Food Presidia. Madrevite cultivates a small quantity of it, carrying out all the processes, from the field to the sale, completely by hand.

Production area: Vaiano, 320 meters above sea level, Municipality
of Castiglione del lago

Cultivar: Fagiolina del Trasimeno (Vigna Unguiculata)

Harvest and processing: Fagiolina del Trasimeno (whose scientific name is Vigna Unguicolata) is a legume with very ancient origins; cultivated in Greece and Africa, it spread to the territories of Lake Trasimeno, particularly suitable for its cultivation, thanks to the commercial activity of the Etruscans (500 BC). For centuries it represented one of the main sources of protein for the nutrition of the local populations; it was then abandoned because it was difficult to grow and not very productive. Saved from extinction thanks to fortuitous domestic cultivations, in recent years it has been relaunched by the assiduous and passionate work of some young farmers. The humid soils and the particular climate of these places are the ideal conditions for obtaining a unique product of excellent quality. Since 2000, Fagiolina del Trasimeno has been included among the Slow Food Presidia. Madrevite grows a small quantity of it, carrying out all the processes, from the field to the sale, completely by hand.

Madrevite can boast the production of Fagiolina del Trasimeno for years now and has also had, this year, the recognition of qualitative and organoleptic uniformity from Slow Food, for this reason you will find the "Slow Food Presidia" brand on the packages of Fagiolina del Trasimeno produced by Madrevite.

Fagiolina is harvested manually from July to October, in the early hours of the morning and is marketed after drying.

Fagiolina is characterized by having seeds of various colors and streaks. In some cases there is also an eye. It has a thin skin and an intense and delicate flavor.