The “Bean Cannellino di Atina” PDO, considered a symbol of the culture and tradition of the territories of the production area, designates the product obtained from the cultivation of the Phaseulus vulgaris L plant, the local “Cannellino di Atina” ecotype.
Its organoleptic characteristics are surprising in fact the epicarp is tender and deliquescent on the palate after cooking. Furthermore, the “Cannellino di Atina Bean”, unlike other beans, does not need to be soaked before cooking. These organoleptic qualities are due to the specificity of the ecotype, but above all to the soil, defined as “focaleto”, located along the banks of the Melfa river, the Mollarino stream and their tributaries, of alluvial origin and rich in manganese, very percolating and colored dark on which the bean is grown.
With an opaque white color and a delicate taste, it is the only bean so tender that it does not need to be soaked before cooking. In ancient times it was given to friends and relatives as a precious gift.
Evidence of the importance of this product dates back to 1800. Already in 1811 Demarco defines the “Cannellino Bean of Atina” of excellent quality and Cirelli in the “Kingdom of the Two Sicilies” (Vol.III 1855/60) provides very significant statistical data on its production (in 1853 it was equal to “2500 tomoli per year”).
The production area consists of some municipalities in the province of Frosinone:
Municipality of Atina: fraction of Settignano, Oboca, Sacco, Sabina, S. Marciano and Case di Melfa;
Municipality of Villa Latina: fraction of Saccoccia;
Municipality of Picinisco: fraction of Di Vito and Immoglie;
Municipality of Casalvieri: fraction of Guagno, Casal Delle Mole and Plauto;
Municipality of Casalattico: fraction of S. Nazzario and S. Gennaro;
Municipality of Gallinaro: fraction of Rosanisco.
The sowing, carried out by hand or with the seeder, is carried out from June 15th to July 15th of each year.
The seed investment is 70-90 kg / ha; and no type of fertilization is allowed. The supply of nutritional elements is only the residual one of the possible crop precession with autumn-winter grasses.
The Fagiolo di Atina PDO grows on a dark-colored soil rich in manganese.
The Cannellino Bean of Atina is part of the Phaseulus vulgaris L. family and has the following characteristics:
shape: slightly elliptical and flattened;
size: length from 0.9cm to 1.4cm and width from 0.5cm to 0.6cm;
color: matt white;
Thin “peel”: no soaking required;
Cultivation and harvest
Here are the steps to remember:
The sowing is done by hand or with the seeder from June 15th to July 15th of each year.
Irrigation is carried out every 6-10 days, using the waters of the Melfa river, the Mollarino stream and their tributaries with the flow, rain or drop method.
The harvest takes place in the period between 10 September and 30 October. Once harvested, the plants are left to dry (in covered or uncovered environments) for a maximum period of 45 days from harvesting, after which they are subjected to threshing.
A manual or mechanical selection of the beans follows to eliminate impurities and other types of beans.
To grow the Atina Bean it needs rather high day temperatures and relatively low night temperatures.
Pasta and cannellini beans from Atina Dop
1/2 kg of Atina cannellini beans
black lard gr. 50
Oil, Salt, Chilli
Homemade pasta of only water and flour kg. 1.00
First of all, cook the cannellini beans with plenty of cold water in a pot with celery, carrot and onion, better if the pot is large in diameter.
Separately prepare a mixture of black lard, garlic and chilli. Fry the beaten in oil, always in a large pan, being careful not to burn it. Cook the handmade pasta, made with only water and flour, for five minutes. Pour the cooked beans into the pan of the sauce and start to flavor together with the mixture, adding plenty of parsley.
Finally add the pasta with a little of the bean cooking water and let it absorb for another 2 minutes. Let it rest in the earthenware bowl before serving because the dish must be rather dry.
Soup with Cannellini di Atina DOP beans and potatoes
Ingredients for 4 people
400 gr. Cannellini of Atina
8 medium sized potatoes
a few cabbage leaves
Vegetable broth (celery, carrots, onion)
extra virgin olive oil
4 slices of bacon
Cook the Cannellini beans with water and bay leaves in a pot for 30 minutes. The potato and the cabbage are cooked together, boiled in the vegetable broth, for 15 minutes. A sauté with bacon and a little onion is prepared. The Cannellini and the bacon are thrown into the potatoes and