Let it Bean! is a series of meetings dedicated to the responsible consumption and rediscovery of traditional varieties of legumes, their properties and their uses in the kitchen. Let’s get to know the Polizzi Generosa badda bean!
Legumes are for many one of the foods of the future for the contribution of essential nutrients to our diet and as a more than valid alternative to meat consumption. Data from a research of John’s Hopkins University also show how their cultivation contributes to CO2 saving, to reduce water consumption and to enrich the soil. What disruptive effect could have a simple action, such as giving up meat for a day, preferring instead … a plate of beans? Let’s find out in the meeting dedicated to the Polizzi Generosa badda bean!
This medium-small, round, two-color bean has been grown in the vegetable gardens of Polizzi Generosa, in the Madonie Park, for two centuries. The bean’s name, Badda, comes from the dialect word for ball. The ivory beans are spotted with blotches, either pinkish-orange or dark-purple, almost black. The harvest of the green pods, which can be eaten fresh, starts in August, about 60 days after sowing, and depending on the altitude can continue into November. We talk about it with the producer Roberta Billitteri and with the mayor Gandolfo Librizzi.
The in-depth analysis, animated by the projection of video recipes and by the words of producers and experts, will be broadcast online on this platform, on this page and on the homepage.
The Let it Bean! series is promoted by the Slow Beans network and Meatless Monday.
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Event languages: IT