Features: The size of the Zolfino is small, the shape is slightly bulging, the skin is fine and the texture is buttery, delicate and persistent flavour, it melts in the mouth.
We recommend the traditional preparation without soaking with a long cooking time of 3 – 4 hours on low heat, with just a head of garlic and a few sage leaves.
It is used in Tuscan recipes for ribollita, pasta e fagioli, fagioli all’uccelletto… but also excellent simply boiled with a pinch of pepper and intense, fruity extra virgin olive oil.

Packaging for sale: 500 gr