The seeds of knowledge – Traditional Tuscan food products
Coco nano bean
Synonym coco bean
Geographical distribution
Between Arezzo and Florence.
History
These beans, known in Europe since ancient times, were also called with the
Italian expression “eyed beans” and were originally from Africa and Asia.
These beans were those eaten by ancient Roman and Greek population .
Beans that are eaten nowadays initially came from Mexico and were
imported in Europe after C. Colombo discovery of the new world. Thanks to
Spanish and Portuguese people these beans reached our continent.
Tradtional methods of cultivation
White and oval shape bean you mainly cook it dry. It better grows in rich soil
. Plant it half April but posticipate or anticipate according to weather
conditions; Do not plant after July. It is a little and short plant that needs to
be constantly irrigated. Generally fragile may need pesticides to grow. One
bloomer bean , to reproduce it select the best seed beans in the field.
Customs and traditions
Generally cooked after dried , floury and exquisite inside with its thin peel
doesn’t need a long time to be cooked compared to other qualities . To
preserve good seeds the field growing is important. Generally sold where
produced and in nearby territories.
Traditional culinary use
Typical dishes.: pasta e fagioli and ribollita.
Photo
Name
Elaborated purposes TEACHING: sources http://germoplasma.arsia.toscana.it/pn_prodtrad/modules/MESI_Menu/Prodotto.php?ID=70;
http://germoplasma.arsia.toscana.it/ProdottiTipici_Img/70_227.JPG