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In the plains of Thessaly, at an altitude above 50 metres, the medium (Rapsani variety) Larissa beans have adapted to the warm microclimate of the region. For decades, they have been grown using traditional methods on irrigated farms in a variety of soils ranging from heavy clay to light sandy and slightly acidic, rich in nutrients. They are easy to boil and delicious with a buttery texture.
In the plains of Thessaly, at an altitude above 50 metres, the medium (Rapsani variety) Larissa beans have adapted to the warm microclimate of the region. For decades, they have been grown using traditional methods on irrigated farms in a variety of soils ranging from heavy clay to light sandy and slightly acidic, rich in nutrients. They are easy to boil and delicious with a buttery texture.
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