Monachello Bean
Phaseolus vulgare
RISK OF EROSION: high
DESCRIPTION
The Monachello 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
It is certified that the legume is very ancient, and has disappeared due to its low productivity. Historical and documentary researches for the identification of sources relating to these crops have confirmed that the cultivation of the “Monichelle” bean dates back to at least 100 years ago.
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.
