Features: The plant is low, with a fixed growth. The seed is cylindrical and slightly kidney-shaped, about 1cm and a half long, smaller than the classical Cannellino bean. It is white with ice-grey streaks if you look at it against the light. Cannellino bean is mainly eaten boiled and flavored. Like the other ecotypes of local beans, it has a very thin epicarp and is therefore soft and delicate.
Production Area: Val di Vara (La Spezia)
Curiosities: The traditional feature of the product is given by the particular features of the cultivar. As a matter of fact, this bean is one of the "ancient" local qualities, known and handed down by the local families for centuries. The self-production of the seeds guarantees the features of the autochthonous ecotype.
Cultivation: Cannellino bean has perfectly adapted to the local soil and climate conditions. It is sown practicing the characteristic furrows in the soil. Sowing takes place in May and June. Beans can be picked up when they are green or can be left partially drying on the plant, picking them up at the end of August and completing the drying process on sunny terraces. Fresh beans are produced from May to August; from September onwards dry beans are produced.
Recipe: Here you are a very simple recipe based on beans, in a salad made with simple but tasty ingredients.
Ingredients: 800g beans, 2 leaves sage, half glass extra-virgin olive oil, salt, black pepper. Preparation: wash the beans and put them in a pan with a glass of water and oil, sage, salt, and pepper. Cook them for about 40 minutes with the lid and stir. Drain them and flavor with oil, salt, and pepper.
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