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 Lucca red 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 Lucca red bean.
Slow Food Presidium, the importance of these beans in the territory of Lucca is apparent in the numerous local dishes of local cuisine that use them, from soups to main courses to and as an accompaniment for meat, fish, and vegetables. Beans have always played an important role in the life of the local population, both because peasants grew them for subsistence and because they were exchanged for other agricultural products.To tell us about it, the cook Elena Pardini, the producer Giovanni Giovannoni, as well as the mayor of Capannori Luca Menesini.
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.
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Event languages: IT