Code: 01-324
Format: 1/1
Tin Plate Net Weight: 800 g
Drain.Weight: 500 g
Pieces per Package: 24
Portions: 6-8
MPT: 36 months
Main Ingredients
Fresh Lamon beans, water, salt.
Organoleptic Characteristics
Colour: light beige.
Taste and Smell: typical of the bean, without strange smells and tastes.
Look and Texture: the beans have uniform dimensions, without broken units, firm and doughy to the palate.
Instructions for Preservation
Store the cans in a cool, dry place, far from heat; after opening, if you did not use them completely, keep them in their liquid, in a refrigerator (0-4°C) and eat rapidly.
Nature and Characteristics of the Product
The famous and renowned Lamon bean is processed in water when fresh and immediately after harvesting in order to maintain its characteristic organoleptic qualities and its original taste. The care spend during processing maintain the natural genuineness and texture, typical of the bean. Boiling in purified water allows to take to a minimum the events of breaking and hardening of external peel.
Why Buy this Product?
These high quality beans come from the Belluno district, where the town of Lamon is located. The microclimate of this place, the carefulness spent in the cultivation of this bean, allowed us to obtain a top quality and genuine product. These characteristics are maintained in Ginos’ product. The immediate availability of this product throughout the year is also worth pointing out.
Concerned Customers
The premises that are mainly interested to this product are doubtlessly restaurants, holiday farms, pizzerias, rotisseries and bars, but public houses and bruschetterias may represent extremely interesting alternatives.
Ways to Use
This bean is suitable for several recipes and preparations. Rich buffets and hors d’oeuvres, soups and salads make the main culinary uses. They are appetizing on pizzas or bruschettas for a tex-mex touch.
Chef’s Ideas and Suggestions
Cacciatore Risotto – brown an onion in butter in a deep saucepan, add some pieces of salamella and let it brown slightly. Mix with the necessary amount of carnaroli rice and allow it to toast, too. Add some white wine and cook by adding veal broth little by little. When the cooking reaches its half, add Ginos’ “fagioli Lamon”. Complete by whipping with butter and parmesan.