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For many years now, the Prunotto Mariangela farm in Italy has been growing its own fruit and vegetables, using organic methods that respect both nature and the consumer. They only use the best quality fruit and vegetables, processing them within a few hours of the harvest. This method allows the farm to capture all the genuine flavors intact, reminding us of a taste from the past. Borlotti beans (Phaseolus vulgaris) are traditionally used throughout Italy, but also in Portugal. These dried beans easily reconstitute in water overnight, or in a pressure cooker. They add wonderful color to dishes, with a coffee-with-cream colored shell, streaked with beet-red striations. Slightly sweet on the tongue, with a smooth, even texture, try simmering these beans in broth with herbs, seasonal vegetables, and top with veal paillards.