Typical dish of Perugia
Trasimeno Fagiolina beans with extra virgin olive oil
Tiny beans in shades ranging from cream to pink, Fagiolina del Trasimeno appears on the plate like a delicate, rustic mosaic. After slow boiling, they retain a tender yet compact texture and a surprisingly refined, almost buttery flavor. They are served simply with a drizzle of Umbrian extra virgin olive oil and a pinch of salt, often as an appetizer or side dish. It is an essential dish that highlights the purity of the legume and the quality of the local oil.
Season: Estate-Autunno€6–10
Why it matters
For the area of Perugia and Lake Trasimeno, the fagiolina is a small agricultural treasure. Grown in extremely limited quantities and often harvested by hand, it represents the continuity of an ancient farming tradition and the agricultural biodiversity of Umbria. Serving it with simple extra virgin olive oil is an expression of local identity: few ingredients, maximum respect for the raw material.
Origin story
Fagiolina del Trasimeno has been cultivated for centuries in the lands around the lake, likely introduced after the arrival of American legumes in the 16th century. Farming families preserved the seeds and traditional growing techniques over time, keeping an exceptionally rare variety alive. Today it is protected as a Slow Food Presidio and stands as a symbol of the region’s small-scale agriculture.
Typical ingredients
Fagiolina del Trasimenoolio extravergine d’oliva umbrosale
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