The territory of the Lamon bean
The production area of the Lamon bean extends across the municipalities of Arsiè, Alano di Piave, Fonzaso, Feltre, Quero, Pedavena, Lentiai, S. Gregorio nelle Alpi, Belluno, Trichiana, Ponte nelle Alpi, Sedico, Sovramonte, Limana, Cesiomaggiore , Mel, Lamon, Sospirolo, S. Giustina, Vas, Seren del Grappa.
The calcareous-dolomitic soils and the fluvioglacial terraces typical of the piedmont area of the delimited area, which represent the support for the layer of vegetal soil rich in stable organic substances, constitute the ideal substrate for the growth of the bean with inimitable organoleptic characteristics, characterized by a very fine and soluble peel attributable to the high potassium content typical of the soils of the production area.
Furthermore, this area, characterized by a high temperature range between day and night, is affected by a continuous exchange of air which therefore avoids the possibility of fog formation and the presence, therefore, of high humidity levels. , thus contributing to the peculiar organoleptic and health characteristics found in the Lamon bean.
It has a rather rounded and barrel shape, with bright red streaks on a cream background. Small in size (0.90 g) and with modest yield. However, it is the most sought after due to its delicate taste and particularly tender skin. Suitable for salads, soups and soups.
Gialét and the Slowfood Presidium
Due to its rounded shape, Gialét is also called “fasol Biso”, and has been cultivated in Val Belluna since the beginning of the 1900s.
It is one, albeit among the most valuable, of the varieties of legumes grown in this area. From here, starting around 1530, beans spread throughout Italy.
Gialét has always been considered a prized bean: it has always been cultivated not so much for the consumption of peasant families, but above all to be sold to the “owners” or the wealthy classes. It has been known for centuries as a prized product, consumed on festive occasions, and even sold in Vatican City.
The main values of this bean lie in its delicate flavor and great digestibility, also due to the very thin skin which almost melts during cooking.
It has rounded seeds with an intense yellow color with greenish notes, a convex and white hilum.
It is a very tender bean, the peel melts in the mouth, the flavor is delicate and it is very digestible; it leaves a hint of chestnut that adapts well to desserts and can also be paired with fish.
The Gialét Bean ecotype is part of the list that the Veneto Region indicates as traditional food products at risk of genetic erosion and the Gialét Bean from Val Belluna has also entered the list of Slow Food Presidia.
The association is part of the wider legume community of “Slow Beans”, a group of 50 food associations and communities, who met through the Slow Food movement and who organize a traveling festival every year to celebrate the taste of legumes , with a market exhibition and the Fagioliadi, a semi-serious competition between traditional and innovative recipes linked to various legumes.
Through soaking (which must last 20 hours) and cooking for at least 1 hour by simmering, it triples in size and largely loses its color.
The Bala Rossa bean
Bala Rossa beans belong to an ancient variety coming from the Feltrino area, it is a local equivalent of the borlotti family. The seed has a soft pulp and a very thin skin, characterized by the pink color and red streaks from which the name derives: “bala rossa” in the local dialect in fact means “red ball”. The flavor is intense but at the same time delicate, with light notes of chestnut, perfect for the preparation of creams, soups and broths. Thanks to its thin skin, Bala Rossa is highly digestible.
They differ from the classic borlotti beans for the particular shape of the seed, more rounded (hence bala = ball), and for the particular pink color with darker streaks.
It is a very valuable variety, very rare, although still traceable and produced among local peasant families. Quotations on Bala Rossa beans date back to the text “The Belluno landowner” by Antonio Maresio Bazolle, written between 1868 and 1890: “Beans are the grain which, after Turkish sorghum, has the most extensive cultivation in our territory and the only grain of export”. And among the various beans he describes: “The Balin or Milanese beans belong to the Rosset race, because they are round and red like those, and because their branches extend a lot, so just like the Rosset they are sown in the rows of vines because they climb and they cling to them or are given branches to support them. However, they differ from the lipsticks because they are a little larger, not entirely red, but have white stripes, and because they have a very thin rind and a soft pulp, reasons which are sought after and paid for at a favorable price.”