The Cosaruciaru (in dialect “sweet thing”) is recognized because of its white-cream color with small brownish mottling around the hilum. Its cultivation dates back to the ‘900. In the kitchen it lends itself to multiple uses. From pasta to soups, there are many recipes with beans that you can achieve. Those who delight in a cuisine more sophisticated, can achieve a great pate, to use as a sauce for fish or meat.
Pack of 500 grams.