Modica Cottoia Fava Bean

Italy

Sicily

Legumes

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Modica Cottoia Fava Bean

Modica is one of Italy’s jewels, a UNESCO World Heritage Site known for its architectural beauties and artisanal chocolate workshops. Until the end of the 1940s, the city’s economy was based on agriculture and livestock farming. The pastures where Modicana cattle grazed were interspersed with cultivated fields divided by the dry-stone walls typical of the area. Olive and carob trees, often intercropped with wheat, were the most common plantings. In this context, the Modica Cottoia Fava Bean was used to feed the cattle and rotated with cereal crops in the fields, as the legume could fix nitrogen in the soil.
In some of the surrounding villages, the bean was also widely used in the local cuisine. It was easy to cook, earning it the name “cottoia,” and farm laborers were given a daily ration of a “mezzo coppo,” corresponding to 500 grams of fava beans, cooked on their own or with vegetables.

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Season

The Modica Cottoia broad bean can be eaten fresh after it is harvested in late May, and is available dried all year round.

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As living standards improved for the rural population and meat consumption increased, the popularity of the beans and specifically the cultivation of the Modica Cottoia Fava Bean gradually decreased. Slow Food, together with the UOS of Modica and the Confraternita della Fava Cottoia di Modica (Confraternity of the Modica Cottoia Bean), which includes 15 Modica Cottoia Fava Bean growers, is working to reintroduce the original seed and revive the bean’s cultivation in the places it was traditionally grown.

Production area
Countryside around Modica: villages of Cannizzara, Mauto, Rassabia, Famagiorgia Calamarieri, Baravitalla, Bosco, Torre Palazzalla, Frigintini and Cinquevie
Confraternita della Fava Cottoia di Modica
Modica (Rg)
Contrada Fondo Mosche
Tel. +39 0932 909139 – 333 6578405
confraternitafavacottoia@gmail.com


Giorgio Baglieri, Michele Baglieri, Giorgio Caccamo, Rosario Calabrese, Salvatore Cassarino Concetta
Colombo, Giuseppa Di Raimondo, Pietro di Stefano, Concetta Iemmolo,Giorgio Peluso, Maria Peluso, Rosario
Peluso, Antonino Sammito, Ippolito Stracquadanio e Giuseppe Zacco.
Slow Food Presidium Coordinator
Lorenzo Lauria
tel. 392 6188743
lorenzo.lauria@drivermarketing.it

Presidium Producers’ Coordinator
Salvatore Cassarino
tel. +39 333 6578405
info@agriturismomelograno.com
As living standards improved for the rural population and meat consumption increased, the popularity of the beans and specifically the cultivation of the Modica Cottoia Fava Bean gradually decreased. Slow Food, together with the UOS of Modica and the Confraternita della Fava Cottoia di Modica (Confraternity of the Modica Cottoia Bean), which includes 15 Modica Cottoia Fava Bean growers, is working to reintroduce the original seed and revive the bean’s cultivation in the places it was traditionally grown.

Production area
Countryside around Modica: villages of Cannizzara, Mauto, Rassabia, Famagiorgia Calamarieri, Baravitalla, Bosco, Torre Palazzalla, Frigintini and Cinquevie
Confraternita della Fava Cottoia di Modica
Modica (Rg)
Contrada Fondo Mosche
Tel. +39 0932 909139 – 333 6578405
confraternitafavacottoia@gmail.com


Giorgio Baglieri, Michele Baglieri, Giorgio Caccamo, Rosario Calabrese, Salvatore Cassarino Concetta
Colombo, Giuseppa Di Raimondo, Pietro di Stefano, Concetta Iemmolo,Giorgio Peluso, Maria Peluso, Rosario
Peluso, Antonino Sammito, Ippolito Stracquadanio e Giuseppe Zacco.
Slow Food Presidium Coordinator
Lorenzo Lauria
tel. 392 6188743
lorenzo.lauria@drivermarketing.it

Presidium Producers’ Coordinator
Salvatore Cassarino
tel. +39 333 6578405
info@agriturismomelograno.com

Territory

StateItaly
RegionSicily

Other info

CategoriesLegumes