Fruit, vegetables and pulses

Poverello white bean

Poverello white bean: big, glossy seeds from the Pollino's watered plots

A climbing bean staked on chestnut poles and grown without chemical weedkillers in the mountain plots of the Pollino, the poverello went through a long decline. Its recovery began in the 1990s with the Calabrian farm agency ARSAC and research partners; it is now a Slow Food Presidium and a Calabrian traditional agri-food product (PAT).

• Large oval seeds, white and glossy, with a thin, unflecked skin
• A hardy landrace that shrugs off pests attacking other beans nearby
• Picked by hand in autumn, dried on cane racks, then shelled by hand

How to enjoy it. Soak it for at least 45 minutes and it cooks easily. Locally it goes into pasta e fagioli with tubetti, zafarana pepper powder and chilli, simmered slowly in a terracotta pot.

Production areas

Basilicata, Calabria

Season

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