Today we’re discovering the world of the Lucca Red Bean, a Slow Food Presidium, thanks to the farmers that grow it, and learning how to prepare frantoiana soup, a typical dish of the Lucca region.
The central element in a frantoiana soup is extra virgin olive oil that’s freshly pressed. Another essential ingredient is the beans. Cook Elena Pardini uses different varieties – the Lucca Red, cannellini, the malato, the scritto – which give different flavors and consistencies, combined with wild herbs that give the dish a delicious sour edge.
The deep roots of this bean in the Lucca region are easy to see in the numerous local recipes which call for it, from soups to minestrone to side dishes for meat, fish and vegetables. The cultivation has long had an important role in the life of local people because farming families planted it both for their own consumption, and to use as an barter item at the market.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
Event languages: IT, EN