Red Lucchese Bean “Slow Food Presidium” Guido Favilla

Excellent for preparing typical Tuscan recipes of excellent quality, enhancing the organoleptic qualities of the product.


Weight 0.550 kg
Goes best with:

typical tuscan recipes

Artisanal production:


Available on backorder

Red Lucchese Bean “Slow Food Presidium” Guido Favilla, Taste Notes:

The red bean is characterised by its dark colour, thick, hard skin and aromatic taste. It is, in fact, an excellent base for broths, an indispensable element for “Spelt Soup” and is also very appetising when cooked in the oven.

Red Lucchese Bean “Slow Food Presidium” Guido Favilla

100% lucchese production, each product label tells its story, from production to storage, telling the origin and mission of this product


lucchese red bean. Nutritional values per 100 grams of product: energy value 1287 kj-305 kcal fats 1,1 g of which saturated fatty acids 0.18 g carbohydrates 49.5 g of which sugars 2.71 g fibres 15.7 g protein 16.4 g sodium 0.01 g

How does the shipping work?

After the order we prepare the shipping in 24-48 hours and delivery within Europe usually takes 3 to 5 days if all products are available.

What is a back-ordered product?

If a product is listed in the cart as "Available to order" or "backorder" the timing increases by 48h because we have to receive it from the manufacturer.

How do we ship the products?

Our priority is to pack and ship products as safely as possible. The bottles of wine and oil are shipped with special cardboard protections, there will be no breakages.

Do you use refrigerated transport?

No, all the products we sell are seasoned and under vaacum. They do not need to be transported at controlled temperature in a refrigerated truck. However, in the summer, for additional safety we can use dry ice and other protections to ensure an even more careful service.

Still have questions?

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The Guido Favilla farm is one of the few producers of the famous Lucca red bean, a slow food presidium. It was founded in 1997 with respect for nature and the environment, but since 2006 it has undertaken a real search for ancient flavors and healthy foods.