Fruit, vegetables and pulses

Acerra dente di morto bean

Acerra dente di morto bean: a near-invisible skin and a quick cook

A matt-white cannellino from the farmland around Acerra, between Naples and Caserta, it is named for the colour of a tooth; the Touring Club's food guide of 1931 already listed it as the town's speciality. Long confined to family gardens, it is now grown again by a small group of farmers. It is a Slow Food Presidium and a traditional agri-food product (PAT) of Campania.

• Matt-white, cylindrical, slightly kidney-shaped beans of medium-large size
• A skin so fine you barely notice it, with creamy flesh and a full flavour
• It cooks quickly, with no need for long hours on the stove

How to enjoy it. This is the bean for Neapolitan pasta e fagioli, which turns creamy as the beans break down, and for many soups. Picked fresh it goes by the name spollichino and belongs to its season, while the dried beans see the kitchen through the year.

Production areas

Campania

Season

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