When we think of bean stew, we usually have in mind a mashy pap from a tin can or "chili con carne" from a field kitchen.

But there are also noble varieties of beans that are very popular with gourmets. These include the "Fagiolina del Trasimeno", which has been cultivated since antiquity in the fertile wetlands around Lake Trasimeno. We tell you, what can be made out of the inconspicuous tiny beans ...