A generous gift of Fagioli: The Bean Cuisine of Italy by Judith Barrett (published by Rancho Gordo Press), plus four great legumes for Italian cooking. 

MARCELLA: Grown in California from Italian Sorana seedstock. A cannellini bean with incredibly thin skin and when cooked properly, an indulgent creamy texture.

ROYAL CORONA: hand-harvested crop straight from Europe into your pantry. Giant, fat, white runner beans that are creamier and more luxurious than Greek and Spanish gigandes and a little denser than traditional Italian coronas. 

CRANBERRY: Soft and dense with a velvety texture. The thin skins help produce a rich bean broth, making it the natural friend of pasta e fagioli (pasta fazool), as the liquid coats each noodle with its luxurious sauce.

BLACK GARBANZO (CECI NERI): much denser than classic Garbanzos, making them ideal for salads, stews, or even baked dishes.