Also known as Fasol Biso or Solferino, the Gialèt is a traditional bean from the Belluna valley, its cultivation documented since the early 20th century. It was from this area that beans spread to the rest of Italy, from the 1530s on, and the Gialèt is just one of the many varieties grown here. The Gialèt has always been prized, grown for selling to the landowner or the well-to-do rather than for consumption by rural families. The bean is still cultivated without the help of machinery. Because it was a bean “for the rich,”there are no particular peasant recipes that call for it. Due to its very delicate flavor, it is excellent simply boiled or in barley soups.
Gialèt beans are picked in early September, but they are available dried year-round.