Let it Bean! is a series of meetings dedicated to responsible consumption and the rediscovery of traditional varieties of beans, their properties and uses in the kitchen. Let’s meet the Cortereggio Canavese piattella bean.
For many people, legumes are one of the foods of the future for the supply of essential nutrients to our diet and as a more than valid alternative to the consumption of meat. Research data from John’s Hopkins University also shows how growing legumes helps save CO2, reduce water consumption and enrich the soil. What disruptive effect could a simple action like giving up meat for one day and preferring… a plate of beans? We find out in the first meeting dedicated to the Cortereggio Canavese piattella bean.
A white, flat, kidney-shaped bean flourishes in the wetland here, and the low concentration of calcium in the soil makes the skin very thin. The Piattella beans used to be an important economic resource for the local families, who sold them to buyers all over the Canavese area. Traditionally the bean plants were sown alongside corn, so that they could climb up the stalks.To tell us about it, Mariangela Susigan, cook of the Slow Food Alliance, producers Ivano Rean Conto and Mario Boggio, as well as the mayor of San Giorgio Canavese Andrea Zanusso.
The in-depth analysis, animated by the projection of video recipes and the words of producers and experts, will be broadcast online on this platform, on this page and on the homepage.
Translated with www.DeepL.com/Translator (free version)
Event languages: IT