Beans
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Angri produces the best beans in Italy

From a strictly botanical point of view, green beans are nothing more than unripened beans. Therefore still grown unripe, with the seeds unformed. However, this particularity gives them very different nutritional and organoleptic properties from mature legumes. The bean appears to be poorer in calories and with a drastically less significant supply of proteins and carbohydrates; on the other hand, there is a different vitamin contribution and a higher concentration of some mineral salts. It should be noted that for the marketing of beans on a large scale, some varieties of dwarf and climbing beans are selected, since they are the ones that provide the green pods with the sweetest, most harmonious and least pungent taste.

Background

The bean was imported into Europe following the discovery in America. In reality, in the Old Continent - particularly in Spain, which commissioned Christopher Columbus for the discovery of a new route for the Indies - the only African variety of this legume, belonging to the genus Vigna and coming from Sub-Saharan Africa, was already known and consumed. With the introduction of Phaseolus Vulgaris - the common bean as we know it today - the vineyard was quickly relegated to the role of botanical-food curiosity.

Cultivation and season

There are about 300 varieties of beans - and hence also green beans - but only about sixty of them are edible. Of the varieties present in Italy, although there are large areas cultivated in Sicily, Veneto and Piedmont, it is mainly the beans produced in Campania that reach most of our country's tables, especially in the Central South. The availability period of the best-known and renowned varieties varies from June to October. Our beans are produced exclusively in Campania.
Do you want to know more about cultivating and using beans in the kitchen? Contact us at info@cavallaroprodottiortofrutticoli.it
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