The Cannellino Bean is a Traditional Agricultural Product (PAT) on the national list approved by the Ministry of Agriculture And Forestry, whose requirements are regulated by the production discipline of the Tuscany Region.

Features

The cannellino bean of the San Ginese-Compitese has a white kidney seed and is smaller than the classic cannellino; it has a very thin epicarpum and is therefore soft and delicate on the palate.

It is packaged in 1kg jute bags or 500g food bags.
Vacuum cardboard packages are also used and large 10-15-20 kg bags are used for wholesalers and restaurants.

For the fresh product the production months are from May to August; from September onwards you have the production of the dry bean.

Cultivation

The cannelline bean of St. Ginese prefers medium dough or sandy soils.
The traditionality of the product is given by the peculiarity of the cultivar; The cannellino bean fits perfectly with the pedoclimatic characteristics of the place.

The harvest that lasts from July to September depending on the planting era takes place manually, for the fresh product, and also mechanically for the dry product.
The self-production of seeds ensures the maintenance of the characteristics of the native ecotype.

It is mainly consumed for soups and soups, with cod and shrimp or simply boiled with salt and pepper; it goes with local red wines.