Organic Purgatory Beans from Alta Valnerina

Ancient variety hand-selected, seed by seed — only 5 hours of soaking and 50 minutes of cooking

The bean with a name that is a promise: small, white and so delicate that its legend was born from a penitential lunch that became a celebration

Organic Purgatory Beans from Alta Valnerina by Dolci Giuseppina

The Purgatory bean is one of the most precious varieties guarded by Dolci Giuseppina: a small white bean with a very thin skin, grown organically in the mountain fields of Monteleone di Spoleto and carefully hand-selected, seed by seed, from planting to packaging—as is done with rare products. Its thin skin is its secret: just five hours of soaking and 50 minutes of cooking are enough, and it stays intact in the pot, creamy inside and incredibly delicate, without ever splitting. With 17,3 g of protein and a whopping 18,5 g of fiber per 100 grams and a 4-serving pack declaring its limited production, it's the bean for days when simplicity must be perfect.
 
 
 

The roots of these beans are deep in tradition

The name comes from one of Italy's most unique traditions: the Purgatory Luncheon in Gradoli, on Lake Bolsena, where since the 17th century, the Confraternity of Purgatory has organized a lean banquet every Ash Wednesday to collect offerings for the souls in Purgatory. The undisputed star of the table has always been the small white bean, served boiled or in soup to hundreds of diners. A penitential meal that has transformed into a feast, so much so that it has given its name to the variety. In the Alta Valnerina, a land renowned for its ancient seeds, this legendary bean has found a second mountain home: the same delicacy, the same impalpable skin, and the care of hands that select each bean individually.
 
 
 

Choosing Purgatory Beans means taking care of yourself

Behind its delicacy lies a nutritional powerhouse: 18,5 g of fiber per 100 grams—among the highest values ​​in the entire bean family—valuable for satiety, regularity, and a healthy microbiota, along with 17,3 g of protein, making it a complete main course. Like all beans, it is naturally cholesterol-free and a source of lecithin, while its thin skin makes it among the most digestible of its kind, suitable even for those who find thick-skinned beans challenging. Manual selection ensures that only perfect seeds reach the pot. Grown organically at 1,000 meters above sea level, without synthetic chemicals: the sacrifice has never been so pleasant here.
 
 
 

Best Uses: Organic Alta Valnerina Purgatory Beans

• BOILED IN OIL AS AT PURGATORY LUNCH: cook them after 5 hours of soaking with a clove of Organic Red Garlic and a coast of Organic Celery, then serve them hot with only raw oil and pepper: the recipe of the Confraternity, where the bean is the only protagonist.
• TRADITIONAL BEANS AND TUNA: warm, seasoned with Mediterranean Red Tuna Steaks flaked and Red onion a velo: the great classic of Italian trattorias, which with such a delicate bean becomes a dish to remember.
• ON SUNDAY POLENTA: light tomato stew and Organic dried sage, poured over a steaming polenta of Bramata Corn Flour for Organic Polenta: the mountain marriage between corn and beans, comfort food in the finest sense.

The Manufacturer: Dolci Giuseppina

Dolci Giuseppina is a family-run farm in Monteleone di Spoleto, the highest municipality in Umbria. On land inherited from their grandparents, at about 1,000 meters above sea level, the family grows the famous mountain spelt, along with barley and ancient legumes—including 35 hand-selected bean varieties, including Purgatorio—and saffron, using methods that preserve the soil's fertility and authentic farming tradition.
 
 
 

Ingredients

Hand-selected, organic, Alta Valnerina Purgatory beans.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy value: 309 kcal (1293 kJ)
• Fat: 3,1 g, of which saturated fatty acids 0,62 g
• Carbohydrates: 44,31 g, of which sugars 3,07 g
• Fiber: 17,3 g
• Protein: 18,5 g
• Salt: 0,08 g

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