    
Zolfino Pratomagno Beans
Zolfino Pratomagno are small, round yellow beans with a paler yellow eye.
They have thin skins and a mild flavour.
Despite their thin skin and creamy texture, Zolfino Pratomagno Beans hold their shape when cooked.
In Italy, they are served with olive oil and toasted bread, and as a side-garnish for Bistecca alla Fiorentina.
To be called Zolfino Pratomagno Beans, they can only be grown on the western (Arno) side of the Pratomagno (a mountain chain in Tuscany) in two provinces, Arezzo and Florence. In Arezzo, the beans can be grown in the communes (townships) of Castelfranco di Sopra, Castiglion Fibocchi, Latrina, Loro Ciuffenna, Piandiscò and Terranuova Bracciolini. In Florence, they can be grown in Regello.
Zolfino Pratomagno Beans are sometimes identified by the village where they are grown.
The plant needs very good drainage, so it prefers to grow on slopes. The whole plant is harvested, then the beans are threshed from the plants in a variety of ways, then sun dried for 2 days.
There are 16 farmers which currently produce about 300 tons per year of Zolfino Pratomagno Beans (2005.)
Cooking Tips
Simmer Zolfino Pratomagno Beans for 3 to 4 hours.
History
Some speculate that Zolfino Pratomagno Beans were introduced into Tuscany by Giulio de Medici, aka Pope Clemente VII.
Zolfino Pratomagno Beans stopped being raised commercially, owing to the low yields the plant gave. It was being grown only in a few home gardens in the 1970s.
They were revived commercially by the Associazione Fagiolo Zolfino del Pratomagno ("Pratomagno Zolfino Bean Association"), headquartered in Loro Ciuffenna, Arezzo.
Language Notes
The "burrino" synonym in Italian (meaning "butter") comes from how creamy they taste. The synonym "Fagiolo del Cento" ("the bean of the one hundred") comes from the tradition of planting them on the 100th day of the year, in April.
Also called:  Fagioli Burrino, Fagioli Zolfino Pratomagno, Fagiolo del Cento (Italian)
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