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The valley of Belluno Lamon Bean joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released July 2, 1996.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the Veneto region.
The Lamon Bean PGI is produced by methods traditionally ecological, carefully selected and patiently worked.
The specification of the Valley Belluno Lamon Bean PGI provides that the seeds are produced in the area between the plateau of Lamon and Sovramonte, while the production area, where the beans can be sown and cultivated, is broader and covers 21 municipalities Mountain Communities Feltre, Belluno and Valbelluna, in the province of Belluno.
Throughout the growing area are frequent temperature changes quite high between day and night with a continuous air which avoids high levels of humidity.
The Lamon Bean Valley of Belluno PGI can be produced with different ecotypes.
The type Spagnolit presents rather roundish shape and barrel, with bright red streak on a cream background; of small size and low yield is the most sought for the delicacy of taste and very tender peel. It is suitable for salads and “pendolón” (Pastoral local dish).
The type Spanish ballotton said, is not very common and is presented with the typical red streaks vinous, is egg-shaped and has a peel quite fine.
The type Calonega is a very cultivated varieties, because the yield is good accompany excellent culinary qualities; is particularly suitable for soups. He flattened shape with bright red streaks on a cream background.
The type Canalino, good weight and high efficiency, is streaked dark red, sometimes black; has very pleasant taste and is particularly resistant to disease, but little is grown because of the skin rather thick and leathery pod particularly that makes it difficult to ginning.
In the kitchen and at the table of the Lamon Bean Valley Belluno PGI fresh can be stored in the refrigerator for a few days; the dry bean instead, must be rehydrated for about 12 hours before baking.
It is used in the preparation of soups, pasta and beans, rice is tasty and also as a side dish in a healthy and balanced diet.

FAGIOLO DI LAMON DELLA VALLATA BELLUNESE IGP FOTO

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