Description
The Fagiolo di Lamon della Vallata Bellunese PGI refers to the fresh or dry seed belonging to the Phaseolus Vulgaris L. species, of the Borlotto variety and the Spagnolit, Spagnolo (or Ballotton), Calonega and Canalino ecotypes.
Production Area
The production area of Fagiolo di Lamon della Vallata Bellunese PGI is within the mountain municipalities of Feltrina, Bellunese and Val Belluna, and extends into 21 municipalities in the Province of Belluno, in the Veneto region.
Production Method
The seedbed is prepared and carefully ploughed. The beans are sown with the “pole” method, with four to five seeds in each position and a density of 8-10 beans per square metre. Traditionally sowing is carried out on May 3rd, Saint Croce’s day. The plants are trained from the first stages of development, using poles made of spruce or canes. Harvesting is carried out by hand because often the legumes ripen at different stages; it begins in the second half of August and lasts until the end of September. For the fresh beans it begins roughly 20 days after pollination and can last for about a month; for dried beans, harvesting begins when at least 3/4 of the pods have dried up and turned a lighter colour.
Appearance and Flavour
The Spagnolit variety of the Fagiolo di Lamon della Vallata Bellunese PGI is roundish and barrel-shaped, with shiny streaks on a cream-coloured background. The Spagnolo variety is oval, with a moderately thin skin and the beans are typically a wine-red colour. The Calonega is flat with bright red stripes on a cream-coloured background, and the Canalino variety is dark red, at times with black stripes and a moderately thick skin. The sizes of both the pod and the seed vary according to the variety, ranging from a minimum of 11 cm to a maximum of 15,5 cm (pod), and from 14,6 mm to 17 mm (seed).
History
Fagiolo di Lamon della Vallata Bellunese PGI dates back to the XVI century. It was in fact introduced into the Province of Belluno by the humanist Pietro Valeriano, who in 1532 received several bean-seeds as a present from Pope Clement VII. Its presence in Belluno has been documented as far back as the XVII century. During the following century, an essay by a farmer from the Feltre District referred to the quality of highly prized beans; in the same period other academics recognised that the beans from Feltrina were the best in the Province. Furthermore, in the preparatory proceedings carried out by the Austrian land office in 1862, it is shown that the beans were cultivated in Lamon. Over the years, this bean has moved through different stages of development and importance in the Province of Belluno.
Gastronomy
The Fresh Fagiolo di Lamon della Vallata Bellunese PGI can be kept in the fridge for up to four-five days. The dried variety must be soaked for about 12 hours before cooking. They have been used as an alternative to meat for centuries, as well as an ingredient in the ancient local dish "Pendolon", a solid mixture of potatoes and beans, mixed with an onion and lard sauce. Today they have been rediscovered as an element of a healthy and balanced diet. They are ideal in minestrones, soups, pasta and bean dishes and risotto, as well as making a delicious side dish. It is advisable to open Fagioli di Lamon della Vallata Bellunese PGI at the last minute, in order to avoid air contact that can harden the skin and compromise how it cooks.
Distinctive Features
The diligent care of the local producers, together with the specific pedoclimatic characteristics of the area, guarantee the high organoleptic and healthy properties of the Fagiolo di Lamon della Vallata Bellunese PGI.
