Cannellini beans from Atina - good and healthy

For several centuries the cannellino bean of Atina has been the main food of the inhabitants of the area.

Even today, most of the cultivation techniques used have not changed:

- the soil, before sowing, is not fertilized, not even with organic manure;

- the harvest is done manually, the seedlings are uprooted, united in bunches and dried by natural ventilation;

- the final sorting, before packaging, is done manually.

Some tips for cooking Atina PDO cannellini beans

After having washed them with water, put them to cook the cannellini beans in a pot with water

cold (without soaking), add celery, carrot, bay leaf and onion, salt at the end of cooking.