The Bean Casalbuono, a bit of history ... The bean cultivation in the territory Casalbuonese has ancient roots.
According De Condolle - Swiss botanist in 1800, the french bean native to the East Indies and the Americas, was cultivated in Casalnuovo, then Casalbuono From the beginning of its foundation (1200). The seeds were then brought here by the inhabitants of Cesariana when they moved here.
* from various news Cav. M. Calabria, mayor (1956-64, 1970-75)
are commonly regarded as a product of the New World, even though they are a food known and used by the ancient Romans and Greeks. The fact that they were cultivated in 1200 Casalnuovo therefore no cause for astonishment.
The term bean, in fact, is not exclusive index of species and varieties but also two different botanical genera: the Phaseolus and Vigna , originated in parts of World far: the Africa America's first and second.
why the Greeks and Romans knew the cowpea (so called to the halo surrounding the ileum), from the point of view belongs to the botanical genus Vigna , the the same kind grown in Casalnuovo in 1200, while all other species of Phaseolus currently use, have reached Europe only after the voyages of Columbus in the Americas, and have completely replaced the old kind.
casalbuonesi alluvial soils, especially loose and fresh, bathed by the crystal clear waters of the river Calore (Basilicata), have always paid dearly for the cultivation of this unique product, now becoming famous places of production.
Another aspect that contributes to the quality of the crop is the hilltop location of the city (661m above sea level) during the summer months can have temperatures over 35 ° C is difficult, if greater value may be detrimental to crop of pods causing fruit drop, fruit set of difficulties, problems at anthesis.
This product represents the entire protein source par excellence for the generations since, for many years, the meat is mostly a rare support for sick days or a mirage Sunday. Precisely for this bean has been renamed "the meat of the poor" .
Every day, the beans were cooked without water bath and does not add any cold water in order not to suffer a shock to the bean that would otherwise be left out the pulp and peel. It cocevano by the fire, in a terracotta pot because "the earth is in the ground and die." In the pot they put too beans (first) and potatoes (after small pieces).
* prof. John Novellino, teacher, researcher of local history and traditions of Casalbuono
A Casalbuono beans have been a source of economic livelihood for many households.
It served both as a bargaining chip to buy basic necessities such as bread, milk, oil and everything else (in what was commonly referred to as "barter") and as a valuable source of revenue economy.
A Casalbuono were of the highest quality beans Casalbuono them overcome any such taste and quality, they were both beans and "quarantine". A special quality were the "Tabaccanti" In Naples, just as they were eating, other qualities did not want .... "
* Prof. Joseph Colitti, a researcher of oral sources
The next steps for the collection of the bean represented and still represent a kind of ritual, an opportunity to gather and spend time together, perhaps to "'ngignare" and to try new wine.
U " Scucchiulà the Fasulo " , sbaccellatura namely, the beating with a stick, cleaning cu "cirnicchio" and the final hand on nettatura kitchen table after dinner during the long winter evenings, I'm a real ritual.
Traditional is the preparation of a dish par excellence Casalbuono namely: 'to' and layanə fasulə " , and organization of the Festival of " Fasulo Scucchiularieddə " , born in 1980 and annually revived with passion and enthusiasm of so many Casalbuonesi.
