Zolfini Beans (1 pound)

Zolfino Beans. Price per 1lb. Tuscan Zolfini Beans is also called ‘fagiolo del Cento’ (the hundred bean), because it is sown on the hundredth day of the year, hence in April. It survives in poor soils and has two mortal enemies: water, because its root system spreads laterally, close to the surface, and cannot cope with water-logging; and time, because it is sensitive to high summer temperatures and spring frosts. Harvesting Zolfini is labor-intensive, but the small, round, yellow beans are well worth it! Thin-skinned, they still manage to retain their texture very well during cooking. They are best boiled, anointed with a drizzle of extra-virgin oil and served on slices of toasted Tuscan bread, or as a side-dish to the classic Bistecca alla Fiorentina.