La Valletta Cannellini Beans

These glossy white and elongated fagioli cannellini from La Valletta are tender and delicate. We love cannellini beans for their versatility, their mild flavor and creamy texture adding dimension to everything from soups to salads.

These dried beans must be soaked for at least 12 hours before cooking (we suggest doing it overnight), then simmered with water and aromatics until evenly cooked. Once cooked, use cannellini beans for soups, chili or tossed with a salad of fresh vegetables. For a creamy dip,  blend cannellini beans until smooth, drizzle with extra virgin olive oil and dig in with chips or crudités. In Florence, fagioli cannellini are the most common side dish served alongside steak drizzled with Laudemio extra virgin olive oil. 

Learn how to soak and prep these dried beans for cooking.

The La Valletta farm was founded in 1985 by Antonio and Adriana Cappelletti in Colfiorito, a village in the heart of the Umbria-Marche Apennine mountains. Colfiorito’s unique microclimate and terroir provide the optimal conditions for growing legumes and La Valletta—now run and operated by the second and third generations of Cappellettis—is committed to honoring the land by employing traditional farming methods and plastic-free packaging.