Thanks to a particular microclimate and the fresh spring waters of the Simbrivio river, a particular quality of bean has always been grown in Vallepietra, the Ciavattone di Vallepietra bean.
Cultivation had been abandoned in favor of species with greater production, but thanks to the Slow Food Presidium, this very special bean has returned to production.
It is planted in early spring (April or May) and harvested in September, just in time for its festival.
The bean has a classic white color and is large in size, hence the name 'big bean'. Its particular flavor and the high digestibility of its peel make it particularly suitable to be boiled and served in salads with EVO oil and pepper, and possibly accompanied by celery and carrot.
A festival is dedicated to the bean every year.
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