Fagiolo Zampognaro, also known as the Zampognaro 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 Monteforte Irpino, Montella, and Serino. This bean variety is highly valued for its unique flavor and texture, making it a popular ingredient in various traditional dishes of the region.
One popular recipe that features Fagiolo Zampognaro is the “Minestra Maritata,” also known as the “Wedding Soup.” This hearty soup is made with a combination of Fagiolo Zampognaro, various vegetables, and different types of meat, such as pork, beef, and sausage. The beans add a creamy and earthy taste to the soup, making it a comforting and satisfying dish.
Another delicious recipe that showcases the Fagiolo Zampognaro is the “Pasta e Fagioli,” which translates to “Pasta and Beans.” This classic Italian dish combines the beans with pasta, tomatoes, garlic, and herbs, creating a flavorful and filling meal. The Fagiolo Zampognaro beans provide a rich and creamy texture to the dish, making it a favorite among locals and visitors alike.
The Fagiolo Zampognaro has been recognized as a traditional agricultural product (PAT) by the Italian Ministry of Agricultural, Food, and Forestry Policies. This recognition ensures the preservation and promotion of this unique legume variety, as well as the traditional farming practices associated with its cultivation. The specifications for the Fagiolo Zampognaro include specific requirements for its size, shape, color, and cooking properties, ensuring its authenticity and quality.
Sources:
1. “Fagiolo Zampognaro” – www.agraria.org
2. “Minestra Maritata Recipe” – www.gustissimo.it
3. “Pasta e Fagioli Recipe” – www.giallozafferano.it