Zolfino

Once nearly lost to history, this rare heirloom from the hills of Tuscany has been lovingly revived by local farmers and honored by Slow Food Italy’s Ark of Taste. “Zolfino” takes its name from its pale yellow hue—zolfo meaning sulfur in Italian—and is prized for its creamy, delicate texture and thin, nearly imperceptible skin.

Traditionally grown in the stony soils of the Valdarno’s Pratomagno slopes, these beans are central to the age-old method of fagioli al fiasco, in which they’re slow-cooked overnight in a Chianti-style wine flask set among the embers of a wood-fired oven. No fancy ingredients needed—just sage, rosemary, salt, pepper, and a good drizzle of olive oil.

Plants are compact bush type with a slight running habit—easy to manage in the garden, but may benefit from minimal support. Yields are modest but richly rewarding.

🫘 Days to Maturity: 80–90
🌱 Growth Habit: Bush with slight runners
🌞 Sun: Full
🌾 Soil: Prefers lean, well-drained soils
🌍 Origin: Valdarno, Tuscany, Italy
🍽️ Culinary Notes: Creamy, buttery texture perfect for simple rustic dishes.