Verdon bean
The Verdon bean is a true historical heritage of the Altino area. Until a few decades ago it was in danger of disappearing, being replaced by more productive varieties; its recovery has been possible thanks to the synergy between local farmers and the Municipality of Quarto d’Altino, with the recognition within SlowFood project “Terra Madre”.
Look and taste
Oblong and kidney-shaped, Verdon beans have a typical cream-greenish colour, hence the name; the presence of the “eye”, the seed-pod joint point, is a distinctive mark. It is harvested in two times: in late summer, where seeds are smaller, and in October, where seeds are enlarged by autumn rains; the harvest is handmade because this is a particularly delicate variety.
To the table
Rich in fibres and vitamins and with a high caloric value, the Verdon bean has a thin peel that makes it easiest to digest than other kinds of beans.
It is perfect for delicate and light-coloured soups, but it can also be eaten stewed or boiled and seasoned; it can be used to prepare one of the most iconic dishes of the Venetian tradition, “pasta e fasioi” (a soup made of beans and small pasta).
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