The Valvestino bean is a variety of runner bean (Phaseolus coccineus) characterized by the mottled pattern and intense pale pink to deep purple color of its large seeds (they can be three times larger than common borlotti beans). The beans have a flavor reminiscent of chestnuts. In past centuries, this bean was one of the most consumed foods in the area of Valvestino, together with turnips, potatoes, chestnuts.
Phaseolus coccineus, which is native to Central America, and was introduced to Valvestino in the 17th century. This area, located between Lake Garda and Lake Idro any lying at an elevation of 600 to over 1000 meters above sea level, is perfect for growing beans. The consistency, taste, and intense aroma of Valvestino beans make them an ideal ingredient for mountain cuisine. They are best prepared braised with local vegetables and sausages or stewed for 3-4 hours with a bit of speck.
Currently, only families within Valvestino produce and consume this variety. The recently founded Valvestino project—the result of a collaboration between the local ecomuseum, forestry consortium, and farmers—endeavors to safeguard Valvestino bean and its continued production through the restoration of local vegetable gardens as well as incentives for young farmers.
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