The inhabitants of the area around Terni, Amelia and Orvieto, known as Amerino, have long maintained that their fava beans – the Cottora fava bean – are easier to cook and digest than other types.
The ecotype is known as Cottòra because of its fast cooking time (“cotto” means cooked in Italian), and has been selected over the generations by local growers. The area’s soil is clayey rather than chalky, meaning the beans can be cooked without being peeled.
Every family in the Amerino area, particularly in the villages of Frattuccia, Collicello and Castel Dell’Aquila has reproduced the seeds, allowing this bean to adapt to the land and develop resistance to the challenges of local conditions. It’s also called the “half bean” for its small size, and they’re normally harvested by hand or with the help of a few tools.
To tell us how it’s made we have Alessandro Ronca, founder of the park of renewable energy and agriculture at the Cerralto of Daniela Passagrilli.
Event languages: IT, EN