Bean Risina Spello, 500 gr
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Bean Risina Spello Biologico, 500 gr

The Risina is a variety of cowpea (or dolichos) characterized by black eye missing

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The cowpea appears to date back to about three to four thousand years BC in the regions of central and southern Africa as domestication of wild species. Then migrated early in the 'Far East then returned to the West (the Mediterranean) a few centuries before Christ. The bean from 'eye (or dolichos) is the Phaseolus the Romans, they certainly widespread in the South d' Italy and then, even if in a limited way, in the center. The Botanical research, introduced only recently in the field of 'archeology, and then still poor and limited, attest bean traces from' eye in the third to fourth century BC Surely the cultivation of beans from 'eye in the Lake Trasimeno area was introduced by Romans at that time. There is no definite information whether Risina (as it is called in the Perugino, or Fagiolina, as it is called in the territory of the Trasimeno) was from the outset as now, or so it has been selected over the centuries. The fact is that "forever" is grown in the district of the Lake, and that man 's memory has been considered fundamental and traditional food of those areas. Like all ancient local varieties survived for centuries for a variety of different reasons: greater hardiness, better organoleptic characteristics of the product, reasons related to tradition and local customs, and why cultivated by seniors who like to taste the flavors of their youth and pass them to subsequent generations. "Vigna unguiculatasubs. Unguiculata "namely The Risina, whose cultivation was done in the traditional way and fully manual, and on very small surfaces, and mainly for their own consumption, widespread up to 50 years later with the social changes and the modern transformation of 'agriculture, is it went rarefied to the point that he considered almost extinct. the 'az. agr. Green Heart nearly 20 years ago we had a very small amount (a few ounces) by prof. Carlo Giansanti, former official of the landowners inspectorates and then Coordinator of 'area of ​​Agriculture of the Region of' Umbria, now retired, and only with the initial interest to preserve a local species and the belief that they are, for their hardiness and adaptation to 'environment, particularly suitable for growing with dell' Farming method biological, that the 'company already practiced for years, it has started the multiplication of seed. Only in' next year was made the first taste of the product, which for its quality has given total satisfaction and paid off a year of work. Multiplication is then continued for a further three years, until there has been the first small production and has been able to make known. L 'appreciation and applause obtained (starting from the chef Visscher) have led us to increase the cultivation so as to be able to have a few thousand packages and to present it to the general public in '98 at the International Motor Showdel Gusto in Turin. It is currently used by many of the most famous Italian restaurateurs who have known and recognized the great quality. With various field trials, the 'experience of many years of cultivation, and a striking manpower effort (because this crop will undertake much) today l' az. Green Heart can produce several tens of tons, which are not sufficient to meet the growing demand of this wonderful bean by a public increasingly attentive to the quality of its consumption.

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