Description
Dried Sicilian legumes of the Black Bean variety, Characteristic for the intense ebony color of the peel and for the sweet taste, Cultivated without the use of chemicals. To be used for restorative and protein soups, vegetable ragù, original humus or delicious pasta and legume dishes.
 
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Legumes in Sicily tell a very ancient story made up of men and work as well as meals traditionally referred to as "poor" but actually very rich in nutrients and vegetable proteins.
 
These crops have always been used in the rotation patterns adopted by farmers. On the trail of Sicily's legumes is an itinerary that from the province of Ragusa crosses the whole island, reaching the territories of Trapani and passing through Ustica. In the town of Villalba in rotation with durum wheat, they are the centerpiece of the local economy; today the Villalba lentil is a Slow Food Presidium. 
 
These, along with many other local varieties, constitute a true natural heritage bearer of an equally intangible heritage that tells us of recipes, work in the fields and hearths always ready to offer hot soup.