Fagiolo Poverello
White Poverello Bean
Grown from far back on the watered ground of some mountain villages of the Pollino. The seed is large and ovoid, the skin thin, white, glossy and unmarked. It cooks easily and eats delicately, and wants at least 45 minutes' soaking.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
irrigated mountain land in the Pollino national park
How it is made
Sown in postarelle, evenly spaced rows, by the first half of June. It is a climber and goes up chestnut stakes cut from the coppice nearby. It must be irrigated; weeds are pulled by hand or taken mechanically, chemical weeding is forbidden, and the ground may be fed only with well-rotted manure. Picked by hand from October.