Peculiarities and characteristics of Bala Rossa beans
Bala Rossa beans belong to an ancient variety of Feltre territory (Belluno), ancestors of the Borlotti family. The seed has a soft paste and a very thin skin with a characteristic pinkish color with red streaks from which the name derives: “bala rossa” in the local dialect means “red ball”. The flavor is intense, with light notes of chestnut, perfect for the preparation of creams and soups. Thanks to its thin skin, Bala Rossa is highly digestible.
A brief historical background of Bala Rossa beans
It is a very valuable agro-ecotype, now rare, although still traceable among local peasant families. Quotes on Bala Rossa beans or “Balìn di Feltre” can be found in the text “Il possidente bellunese” by Antonio Maresio Bazolle, written between 1868 and 1890, which offers a cross-section of the agriculture of the time: “Beans are the wheat that after Turkish sorghum has the most extensive cultivation in our territory and the only wheat export”.
And among the various ecotypes he describes: “The fasoi balin or Milanese, belong to the race of “Rosset”, because they are round and red like those, and because they prolong their branches a lot, so just like “Rosset” they are sown in the rows of vines because they rise and climb up to them or are given branches to support them. They differ, however, from “Rosset”, in that they are a little thicker, not quite red, but have white stripes, and because they have a very thin rind, and a tender pulp, reasons which are sought after and paid for with a favorable price.”