Fagiolina del Trasimeno Cowpea
(Vigna unguiculata); Heirloom; a Slow Food Ark of Taste variety; Climbing habit; Minimum 40 seeds
Reportedly known and cultivated since the Etruscan age, landrace Fagiolina del Trasimeno (Little Bean of Lake Trasimeno) gained its Slow Food presidium that encourages its use and preservation in 2000. Because of their size, these delicious Umbrian cowpeas do not require soaking before use in your favorite recipes. Traditionally they are served boiled and seasoned with olive oil, salt, pepper and garlic.
Fagiolina del Trasimeno is robust and prolific in our Michigan gardens and keeps producing until first hard frost. Cultivate like you would dry beans. Harvest when pods are dry.
Fagiolina del Trasimeno's Slow Food Ark of Taste page.