Alce Nero organic borlotti beans come from Italian cultivations.
The borlotto variety is a plant which produces yellow striped pods containing ivory coloured fruits with burgundy-brown speckles when uncooked. When cooked they darken in colour and have a floury consistency inside. It is best to soak dried borlotti beans for 8-10 hours in cold water and change the water at least once. To ensure a soft skin, only add salt when nearly cooked.
Alce Nero dried borlotti beans are ideal for preparing soups and purées.
It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.
Legume falafel
Discover recipeFor your recipe
For your pantry
Images and illustrations on this page are purely indicative.