Peculiarities and characteristics of Gialét beans
Also known as “fasol biso”, due to its rounded shape, Gialét is an extremely particular bean, rounded in shape, with an intense yellow color, with greenish notes.
The value of this bean lies in its delicate flavour and high digestibility, also due to the very thin skin that almost melts during cooking. These characteristics make it particularly suitable for feeding children and the elderly, and for those who struggle to bear the greater richness of cellulose in the skin of other beans.
It is very tender, the skin melts in the mouth, the flavor is delicate, and it is very digestible;
It leaves a hint of chestnut that goes well with desserts and can also go well with fish. Through soaking (which must last 20 hours) and cooking for at least 1 hour while simmering, it triples its size and loses much of its color.
Gialét beans are produced using traditionally eco-sustainable methods, carefully selected and patiently processed. Precisely because it was a bean “for gentlemen” no particular peasant recipes are handed down: since the flavor is very delicate, it is excellent in barley soups or simply boiled with a drizzle of extra virgin olive oil and a little onion.
A look back
Gialét has always been a valuable bean: it was cultivated not so much for the consumption of peasant families as to be sold to the “master” or to the wealthier classes, it has been known for over a century as a product consumed on special occasions, and also sold to the Vatican City (for this reason in the past it was also called “Legume of the Popes”. This variety resides in the historical memory of Belluno Valley and its cultivation has been documented since the beginning of the 20th century. It is only one of the varieties grown in Valbelluna, from which, starting from about 1530, beans spread in Italy.
The Slowfood Presidium and cultivation
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 of Val Belluna has also entered the list of Slow Food Presidia. The association is part of the wider legume community of “Slow Beans”, a set of 50 associations and food communities, which have met through the Slow Food movement and which organize every year a traveling festival to celebrate the taste of legumes, with a market exhibition and the Fagioliadi (Beans Olimpic Games), a semi-serious competition between traditional and innovative recipes related to the various legumes. For some time now, the Gialét bean has been at risk of genetic erosion because it is grown only by farmers in the villages located in the Val Belluna on the right and left of the Piave river, who pass on the seed in the family. The cultivation is still manual today: the sowing takes place in May, the seedlings grow supported by a wooden pole or by the stalks of corn, as in the past, the harvest takes place in September.
Official website of the Consortium for the protection of the Gialét bean of Valbelluna – find out more >