Organic “Scritti” beans of Cilento
Grown on the hills of Casal Velino – National Park of Cilento, Vallo di Diano and Alburni
Cultivar: the so-called “Scritto” bean of Cilento is a small pulse, rounded in shape, with a red spotted skin. Introduced in southern Italy by the Spanish, it is particular appreciated because very digestible and with an extremely thin, almost inconsistent, skin.
Geographical area: this bean is grown in the Commune of Casal Velino, located in the National Park of Cilento, Vallo di Diano e Alburni.
Cultivation: sown in July, in rows, in fields fertilised exclusively with organic fertilisers.
Harvesting and storage: the bean pods are harvested by hand between October and November, when they have completely dried up on the plant. They are then placed on a cotton sheet and left to dry for a further 10 days, more or less. The beans are then mechanically removed from the pods and placed on the ground for several days to dry completely.
Cooking suggestions: “Scritto” beans can be used in a number of ways: in salads, or with escarole, with pasta as “pasta e fagioli”, or with tomato passata as a sauce for home-made fresh pasta called làgane.
Product without preservatives subject to a drop in weight. Keep in a cool dry place away from heat sources.