Fagiolo Cosaruciaru di Scicli
Scicli Cosaruciaru Bean
Cosaruciaru is Sicilian for sweet thing, and the sweetness is the point, along with the colour and the very thin skin: a creamy white cannellini type with a red-brown mark around the hilum. The seed has come down through Scicli families, many of them people who made their living on early greenhouse produce.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Scicli comune, Ragusa province
How it is made
Until the 1950s it was grown on the damp alluvial ground by the Modica-Scicli river, in the plots called cannavate, by growers known as ciumarari after ciume, the dialect for river, who sold the beans in the town's shops. Picked mid-October to mid-November.