A dried pale yellow heirloom bean grown in the Tuscany region of Italy. These little beans can be used for bean soup or any number of dishes with and without meat. Zolfo is Italian for sulphur the word for which the bean was named. Use in an recipe that calls for cannellini or other white beans. Zolfini are are a time and water intensive crop so production is small.
These beans will probably be hard to find outside of specialty stores and some farmer's markets. A good online source is Alma Gourmet in New York.