Instructions: A large round bean striped red on pink hence the name fgioli scritti (written beans). Now available fresh in the UK in August and September but usually purchased dried. Borlotti di Lamon are the largest most superior and most expensive. In shops in Florence and Siena we have seen up to four sizes of borlotti sold in their dried form.

In Piedmont borlotti beans are cooked overnight in wooden ovens used for pizzas and bread baking.

Borlotti and Cannellini Beans.

To prepare dried borlotti and cannellini beans first soak overnight in a bowl of cold water to which you have added 2 tablespoons of bicadbonate of soda.

To cook (for 250g dried beans) first drain the beans rinse well and put in a saucepan with 1 large fresh tomato a handful of fresh sage and 1/2 bulb of garlic unpeeled. Cover with cold water bring to the boil then reduce the heat and simmer gently for 11 1/2 hours. Remove any froth or scum that comes to the surface. When the beans are tender remove the tomato sage and garlic but keep the beans in the cooking water until ready to use.

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