fagioli

Italy is simply full of beans, whether you call them fagioli, fagiolini, fasol, fasoli, fagiuoli, fasoi (northeast Italy), fasogli (Lazio), fasciuole (Molise) fasûj in Friuli or faseui (northwest Italy).

fagiolane: white beans similar to fagioli spagnoli; the fagiolane della Val Borbera in Piemonte are in the Slow Food Presidium.

fagioli: dried beans

fagioli al fiasco: cooked in a flask.

fagioli borlotti: Italian red and white cranberry beans, a favourite in soups and salads.

fagioli di Badalucco, Conio e Pigna: from Liguria, a white bean introduced from Spain in the 1600s, perfect for making zemin. In the Presidium.

fagioli butirro: bean in butter yellow pods from Vico Equense in Campania, used in a delicious soup; also popular in Calabria. In the Presidium.