Beans
Fagioli
Beans were imported to Europe (from Central America) in the 16th century by the Spaniards and the Portuguese. In archeological research, beans have been found to be used as early as 4000-5000 B.C. In Italy, beans were introduced through Spain, and today they are grown in almost every region, particularly in Campania, Veneto, Lazio, Lombardia and Piemonte. The experience and development of industrial techniques have allowed for the creation of different types of beans. The most common bean in Italy is borlotto, oval in shape with white stripes or color that varies from white to red, coffee, gray and dark blue, which then become a uniform dark brown as it goes through the cooking process. Another type of bean is bianco di spagna, a much larger bean. It can be as long as 1 to 1 1/2 and the same size in width. The bean is white or off-white in color. Finally, the most well known beans are cannellini or toscanelli, which are white or cream colored and rather small in size. They are grown almost everywhere, particlarly in Toscana. Beans can be bought in season either fresh or dried all year round. The number of varieties tends to increase continuously because beans are particularly suitable for genetic combinations. Nearly every region in Italy has its preferred variety of beans. To use dried beans, soak in cold water overnight. To cook fresh beans, start them in boiling water, contrary to dried beans which are started in cold water. In both cases, bring to a boil, then cook over a very low heat for approximately 1 1/2 hours for dry beans and 30 minutes for fresh. The ratio of water to beans is four to six to one by volume.

Chick peas
Ceci
CECI Chick peas These are round, slightly dented, beige seeds. They are only sold dried and are cooked in the same way as are dried beans. Before cooking, make sure there are no stones mixed in with the chick peas. Ceci can be used for soup, either whole or mashed as a side dish for pork, or simply boiled and seasoned with oil. Their flavor is enhanced by the addition of rosemary, bay leaf and garlic.
Dried Broad Fava Beans
Fave secche
Before being cooked, these should soak for a day or two. The skin can be removed to make them easier to digest or they can be purchased without the skin. Make sure that there are no small holes (caused by larva) in the fave. Throw away any beans with these marks. Dried fave are cooked in the same way as, other dried beans and are used for soups and side dishes, as well as in a puree.
Dried Peas
Piselli secchi
Dried Peas Two kinds of dried peas are sold in Italy: whole peas with the skin intact ("new peas"), and split peas which are dried when the pea is fully ripe and, the skin removed. These can be used in the same manner as dried beans but they cook much more quickly

Fresh Broad Fava Beans
Fave fresche
Fresh Broad Fava Beans Fava beans are a springtime legume. It is preferable to choose the medium-seized pods, since they have a small seed with a more delicate flavor. If the seeds are too big, you might want to peel them to make them more digestible. If the seeds are too small, you can serve them raw with salt, with fresh pecorino cheese or salami as antipasti. If fava beans are boiled, it is desirable to season them with summer savory leaves, (the typical herb used with broad beans). Fava beans may also be stewed and cooked with prosciutto. All recipes used for green beans can also be employed to cook fava beans.
Fresh Peas
Piselli freschi
Fresh Peas These are green springtime legumes, which have a green pod containing small round seeds.Depending on their size, fresh peas are sold as "extra fine", "fine", or "medium", peas. The seeds may be green or white. There are two principal varieties of peas: "real" peas, those which must be removed from the pod, which can be eaten fresh or dried, and those consumed whole (see taccole), pod included, which must be eaten fresh. Tender, fresh peas are very sweet and can be cooked in a sauce, boiled, or added to soups. They make a very delicate side dish for white and red meats.Peas should not be shelled until just before cooking or they will become tough.
Lentils
Lenticchie
Lentils Dried lentils are usually served in winter. They are sold in several different qualities. It is important to buy lentils that have been dried only a few months in advance, since older ones are more susceptible to insects. Soak lentils in water for several hours before cooking. They are usually stewed and served with cuts of pork (i.e. zampone or cotechino). The best quality lentils come from Castelluccio (Umbria), where they are very tiny in size. Lentils are cooked the same way as dry beans.
Snow Peas
SNOW PEAS This is a variety of pea eaten with the pod after cutting off the two ends. They should be cooked in boiling salted water, then sauteed in butter and served as a side dish with parmigiano cheese. They can also be used in soups or sauces.