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Badalucco or “rundin” beans (so-called because of their ovoidal shape), are small, fleshy, milky and of delicate complexion. They were imported from America in the 17th century, finding their ideal habitat in the hinterland.

As in the past, today the most suitable cultivation areas are the highest ones, where the earth is thin, well-drained and the spring water is rich in mineral salts.
The soil in particular, well drained and served by spring water full of limestone and minerals, offers an abundance of nutrients to these plants.

Conio and Conio beans are quite similar, although they often show a climbing habit. The former type is kidney-shaped and a little bigger, although the ones from Pigna look even bigger and ovoidal in shape.

Similar and also with a climbing habit, the Conio and Conio beans, but the first one is reniform and a little bigger, ovoid and smaller than that of Pigna.

Sown in rows around June, the beans are harvested in October and then moved to a dry environment, thus preventing the occurrence of germination and drying out.
Grown on dry-stone terraces, or tied to reeds attached to sheaves, beans have been cultivated by generations keeping this local tradition alive.

Traditional cooking includes different recipes as each town offers its typical treat: in Pigna, it’s goat and beans, in Conio, the “Zemin” (made with beans, vegetables and meat soup), in Badalucco, they serve “Friscioi” (Pancakes).

This post is also available in: Italiano (Italian)