Last minute Foligno and outskirts: the Bean of Cave

The '' bean of Cave '', in virtue of its elevated quality, gained a proper space within the regional and national gastronomy. Cultivated since the beginnings of the Nine hundred in two typologies '' giallino '' (yellowish) and '' verdino '' (greenish), links its fame to the delicious taste and the typical thin peel allowing an easy cooking. This prestigious product, because of the scarce production, is tasted only by a small number of connoisseurs. It can be tasted during the Exhibition of Bean of Cave that develops in October.

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