Original: $8.12
-70%$8.12
$2.44The Story
Borlotti — also known as cranberry beans — are one of the most recognisable pulses in Italian cooking, instantly identifiable by their speckled crimson and cream skins. These are grown by the Bartolini family in Emilia-Romagna using traditional farming methods that prioritise flavour and quality over yield. The beans are denser and nuttier than cannellini, with a creamier, more starchy interior that breaks down slightly during cooking to thicken the surrounding liquid — which is exactly why they are the bean of choice for Italy's most celebrated soups.
Borlotti are the traditional base for pasta e fagioli and minestrone, where their starchy quality gives the broth a natural body and richness without the need for added thickeners. They also work well in slow-cooked stews, braised dishes, and anywhere a bean with genuine substance and flavour is needed. Served warm as a side dish — dressed with olive oil, fresh herbs, and cracked black pepper — they have a depth and character that lighter beans like cannellini cannot match. The creamy texture also makes them well suited to purées and bean-based spreads, and their earthy, nutty flavour pairs particularly well with pork, sausage, and pancetta.
Producer: The Bartolini family has been cultivating legumes in Emilia-Romagna for three generations, maintaining traditional farming methods that prioritise flavour and quality over yield.
Storage: Ambient. Store in a cool, dry place.
Net: 500g
Description
Borlotti — also known as cranberry beans — are one of the most recognisable pulses in Italian cooking, instantly identifiable by their speckled crimson and cream skins. These are grown by the Bartolini family in Emilia-Romagna using traditional farming methods that prioritise flavour and quality over yield. The beans are denser and nuttier than cannellini, with a creamier, more starchy interior that breaks down slightly during cooking to thicken the surrounding liquid — which is exactly why they are the bean of choice for Italy's most celebrated soups.
Borlotti are the traditional base for pasta e fagioli and minestrone, where their starchy quality gives the broth a natural body and richness without the need for added thickeners. They also work well in slow-cooked stews, braised dishes, and anywhere a bean with genuine substance and flavour is needed. Served warm as a side dish — dressed with olive oil, fresh herbs, and cracked black pepper — they have a depth and character that lighter beans like cannellini cannot match. The creamy texture also makes them well suited to purées and bean-based spreads, and their earthy, nutty flavour pairs particularly well with pork, sausage, and pancetta.
Producer: The Bartolini family has been cultivating legumes in Emilia-Romagna for three generations, maintaining traditional farming methods that prioritise flavour and quality over yield.
Storage: Ambient. Store in a cool, dry place.
Net: 500g
