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 yearly “).

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 that residual of any crop precession with autumn-winter grasses.

The terrain

The Fagiolo di Atina PDO grows on a dark-colored soil rich in manganese.

Features

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:

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 harvest. They are then 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.