
Customers most agreed on the following attributes:
Great taste for the Farro Lucchese recipe.
These are a delight to look at and taste wonderful in any baked bean recipe.
I love these beans! They perfect for Tuscan bean soup, multi-bean soup, mixed with bigoli pasta, pancetta, and chopped tomatoes, added to sauteed spinich, and as a simple side dish with osso bucco, or fish. Soak overnight in lightly salted water, then simmer for an hour or two with some pancetta and olive oil.
Delicious combined with fresh tomato sauce, diced pancetta, and bigoli pasta - a dish I had in Mantua, Italy this past Spring.