Lucca Red Bean

Rosso di Lucca, aquila or lupinaro, cannellino di San Ginese, malato, and mascherino are just some of the names by which various Lucchesia beans are known. This diverse collection of ecotypes and varieties is a central aspect of the agricultural and food history of Lucca and the surrounding hills. The importance of these beans in the territory of Lucca is apparent in the numerous local dishes of local cuisine that use them, from soups to main courses to and as an accompaniment for meat, fish, and vegetables. Beans have always played an important role in the life of the local population, both because peasants grew them for subsistence and because they were exchanged for other agricultural products. Reference is made to the cultivation of beans, as well as to specific varieties, in local statutes and in monographs such as Le pratiche della campagna lucchese (“The practices of the Lucca countryside”), written in 1846 by the Marquis Antonio Mazzarosa, and these texts include information on cultivation techniques, yields, and the economic results expected from this agricultural activity. Other documents, including some from the Church, testify to the presence of beans in the local economy and the Statute of Compito of 1781 talks about beans that were grown in the territory around Compito in hilly outcrops of the Lucca Plain.

It is precisely the characteristics of the land of the Lucca plain, which was dedicated for centuries to the cultivation of cereals and beans, that give all of the local beans their characteristic delicacy. Lucca Red Beans were produced in the most fertile areas of the plain in medium-textured, sandy soils, and, particularly in Lucca and Capannori, in the lands near the waterways, where corn and beans were cultivated together. The beans are characterized by a red color of varying intensity, with streaks ranging from dark to blackish. They somewhat resemble the borlotto bean, but should absolutely not be confused with this type. Their intense fragrance and flavor and soft texture make Lucca Red Beans ideal for traditional first courses from Lucca, including soup with farro, zuppa alla frantoiana, and pasta and beans. Unfortunately, in recent decades, these dishes were progressively abandoned because restaurateurs and the local population considered them poor and of little interest. In combination with the high costs of traditional cultivation (which is characterized by a lack of mechanization), this disincentivized production and now only a few hobbyists continue to grow Lucca Red Beams, almost exclusively for their own consumption.

Season

The beans are picked from August to early September and are available dried year-round