Lamon Bean
Known and cultivated in the area of Belluno since the 16th century, Lamon bean is a borlotti bean including four different varieties: spagnolit, spagnolo, calonega and canalino. The most prized one is spagnolit: round, with bright red streaks on a cream background, its strengths are represented by the delicacy of the taste and its very soft hull. Spagnolo bean variety, also called ballotton, is more rare, has darker (winey) streaks, and is egg-shaped. The most cultivated bean variety is calonega, because it has a good return and is perfect to prepare soups. Canalino bean variety is the most resistant to pathogens, but it is not widespread for its tough hull. Without a doubt, the best area to cultivate Lamon bean is Lamon plateau: the fertile soils, the considerable temperature range between day and night, as well as the continuous change of air avoiding the formation of fog and maintaining the air dry, give Lamon Bean a high content in proteins and a low percentage of cellulose (that's way the hull is soft). At the moment, the bean is cultivated in the Municipalities of Cesiomaggiore, Feltre, Pedavena, Santa Giustina, San Gregorio nelle Alpi, Belluno, Sospirolo, Sedico, Ponte nelle Alpi, Sovramonte, in other location of the area of Belluno and, of course, in Lamon, where the seed must be produced.
This legume of rare quality was exported in the past and, from the harbor of Venice, it reached Spain. It seems that the seed was brought in this area by the humanist Pietro Valeriano from Belluno, who received it from Pope Clemet VII at the beginning of the 16th century.
Lamon Bean obtained the PGI label in 1996.
