Description

The cultivation of beans in the Paganica area has a very long tradition, thanks to an environment rich in water and fresh, deep soils that favor their growth. The Paganica ecotype, which takes its name from the hamlet in the municipality of L'Aquila, has two versions, which ripen very slowly and can even reach two meters in height.

The bread bean (also called "oil") is beige tending towards Havana or hazelnut and has a central eye, while the white bean (also called "pea") is ivory white and is slightly more round of the previous .
The former is generally more compact, rustic and sapid, even after cooking, while the white bean tends to have a less firm skin and a buttery and tender inner part.

Rich in nutrients, they can be cooked on their own, seasoned with extra virgin olive oil, salt and pepper and are excellent for preparing soups.