Italian Beansacerro

Dente di Morto di Acerra- These Cannellini beans, which flourish in the volcanic soil around Acerra (Naples), have a thin, almost imperceptible skin and cook quickly, virtues that have become fixed over time thanks to their cultivation in volcanic, nutrient-rich soil. TM btn_cart_LG



The S.Anter and Panzariedd beans, are the two most representative ecotypes of the thirteen traditional varieties retrieved and produced in Casalbuono, in the southern part of Salerno province, within the National Park of Cilento, Vallo di Diano and Alburni. These beans are climbers and in the casalbuonese farming are closely related to maize intercropping, whose stems act as support, sowing is carried out from early June in conjunction with corn sowing.


Di Casalbuono Panzariedd- Rounded, slightly oval shape and a half white – half beige color sometimes very intense until reaching a dark burgundy color). TM btn_cart_LG



Stortino Lucca – Collected from Nico Biologic outside of Lucca, this shiny black little bean was a surprise coming out of the pod. A staple in Lucca the few varieties that they grow have been in the families for generations. Bush type 5” pods are compact and store nicely picking late into the season. Very hardy and disease resistant in the Northwest. NB

These were the sites that the beans were collected from:
CF = Casina de Fructase, Bruno and Family
NB = Nico Biologic, Frederico in Lucca
TM = Collected at Terre Madre the largest Italian food conference anywhere


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