Fagiolo di San Quirino
San Quirino Bean
Beans, lentils and favas were grown around San Quirino near Pordenone by the start of the 1800s, on the evidence of both the histories and the older people's memories, and they were worth real money: at the Pordenone market the beans fetched more than oats or maize. The variety is long, pale brown, with a white eye ringed dark brown. Cooked, the skin all but disappears while the flesh stays firm and smooth.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
San Quirino municipality and surroundings, Pordenone province
How it is made
The dwarf plants were grown in rows, pulled by hand, left to dry and then beaten with wooden sticks to free the seed, sunned a few days and stored in jute. They go into pasta e fagioli alla friulana and into fasoi e frumenton, beans and wheat soaked and then cooked two hours with chopped lardo, parsley, oil and potato.