Fruit, vegetables and pulses

Volturara Irpina quarantino bean

Volturara Irpina quarantino bean, hand-grown on the Terminio plateau

On the cool, often misty plateau of Volturara Irpina, the quarantino grows with no poles, no irrigation and no chemicals; weeds are pulled by hand. Small, irregular and ash-white, it takes its name from the length of its growing cycle. It is a Slow Food Presidium and on Campania's list of traditional products.

• A small, irregular seed in a muted ash white, its eye barely visible
• Very thin skin; cooked, it turns tender, slightly floury and full of flavour
• Threshed, winnowed and sun-dried, then traditionally stored with black pepper and garlic

How to enjoy it. It is the backbone of the village's soups, from fasùli e ditalini to bean and potato broth. The signature dish simmers it with pork rind and dried chestnuts and serves it hot over stale bread.

Production areas

Campania

Season

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