Our Cannellini beans are grown in Italy in pristine soil. The main characteristic is the inner core of the pulp, which is tender and floury, so it is easily digestible. It is a legume rich in fiber, proteins and minerals, and it is also a significant source of folic acid and vitamin B6. Ideal for making delicious salads or for preparing hot soups. Great as a meat substitute. We recommend enjoying it with only the addition of salt and Extra Virgin Olive Oil. Soak 8-10 hours/ Cooking 60-90 minutes [pressure cooker 20' from the start of the whistle] To obtain a good product, we recommend cleaning the legumes further, passing them several times under running water, leaving them to soak for the prescribed time, put in cold water and cook: the legumes must not be salted in the boil otherwise the skin will split and the pulp will be hard.