Fruit, vegetables and pulses

Cortale beans

Cortale beans: five heirloom varieties from the Catanzaro hills

White and yellow reginella, white cannellina, yellow and white cocò: five beans that Cortale's farmers have selected over centuries, already praised in the Jacini farm survey of the late 1800s. The plants dry hanging from wires or fig branches and are threshed by hand. They are now a Slow Food Presidium.

• Medium to large seeds, oval or kidney-shaped, mostly white with a green-beige form
• Thin skins and a floury bite, poised between sweet and savoury
• Hand-sorted seed by seed; well dried, they keep whole for up to two years

How to enjoy it. Boil cannellina or yellow cocò and dress them with olive oil, cook reginella with short pasta, add cocò to a mushroom soup. For a fagiolata, use a clay pot and low heat; cooking takes 60 to 100 minutes.

Production areas

Calabria

Season

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