Gray bean
Phaseolus vulgare
RISK OF EROSION: high
DESCRIPTION
The gray bean is grown in high-altitude areas with predominantly loose soil in monoculture.
Among the necessary cultivation practices: plowing, aging and organic fertilization in the first processing.
The harvesting period is August-September but in the mountain areas it continues to harvest until before the frosts. The seed is stored in a dark, cool and dry place.
BACKGROUND
Origin of the species: Latin America. From a direct interview with the farmer it is clear that these seeds were brought from Umbria by the same Boldrini family around the 1930s. In the territory of Serravalle del Chienti, however, the cultivation of this variety of bean is historically widespread, in fact it represented the main source of nutrition during the two wars.
TYPICAL PRODUCTION AREA
Serravalle del Chienti, Colfiorito, Fiastra, Fabriano.
GASTRONOMIC USE
The seed is sold dry. At the gastronomic level, the typical dishes are: beans boiled with oil and pepper; potatoes and beans; pasta and bean soup; stewed beans with sausage; beans with cooked herbs; white beans with onion.
