Fagiolo risillo, also known as the “rice bean,” is a traditional legume variety that is native to the Campania region in Italy. It is primarily cultivated in specific towns and communes of Campania, such as Avellino, Benevento, and Caserta. This unique bean variety has been recognized and protected by the PAT (Traditional Agri-Foodstuffs) recognition, which aims to preserve and promote traditional Italian food products.

Fagiolo risillo is a small, oval-shaped bean with a creamy white color. It has a delicate flavor and a tender texture, making it a popular ingredient in various traditional Campanian dishes. One classic recipe that showcases the fagiolo risillo is the “Minestra Maritata,” a hearty soup made with mixed greens, pork, and the rice bean. Another popular recipe is the “Pasta e Fagioli,” a comforting pasta and bean dish that is often enjoyed during the colder months.

The PAT recognition ensures that fagiolo risillo is cultivated and processed according to specific specifications. These specifications include using traditional farming methods, preserving the genetic purity of the bean, and following traditional processing techniques. This recognition not only helps protect the cultural heritage of Campania but also guarantees the quality and authenticity of fagiolo risillo for consumers.

Sources:
1. “Fagiolo risillo” – Consorzio di Tutela Fagiolo Risina di Caserta – http://www.fagiolorisinadicaserta.it/
2. “Fagiolo risillo” – Prodotti Tipici Campani – https://www.prodottitipicicampani.it/prodotto/fagiolo-risillo/
3. “Fagiolo risillo” – Slow Food Foundation for Biodiversity – https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/fagiolo-risillo/