From farm to fork, we show you the journey of the Cortereggio Piattella Bean, a Slow Food Presidium.
We meet the producers, who tell us how in times past this beautiful white bean was the protagonist of the local markets, and how its cultivation contributed to maintaining the health of the soils. Traditionally the piattella was inter-cropped with maize, in a sort of mutual aid that is widespread in the vegetable world.
From the fields, we travel to the table, where the Michelin-starred chef Mariangela Susigan of Gardenia di Caluso treats us to her own gastronomic interpretation of the splendid legume. She shows us her Via Francigena soup, a healthy and nutritious dish of beans, chickpeas and wild herbs, which enrich the aromas and flavors of the soup.
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