Tondino del Tavo Beans

The Tavo river is located in Abruzzo, it originates from the Apennine peak of Gran Sasso. It flows in the hilly areas between lush valleys. The soils of these areas – which are alluvial and made up of predominately sand and pebbles – have proved to be excellent for the cultivation of a specific variety of legume, which takes its name from the river and its spherical shape, the Tavo round bean. It is a rustic variety, that is capable of resisting the particular climate of this area: from one side the great massifs of Maiella and Gran Sasso provide shelter from the westerly winds, however the air currents from the south-west blow freely, including in particular the Garbino, a hot wind that can reach up to 100 km per hour, while the cold winds which originate in Siberia arrive from the north-east.
It is small and round like a pea, with a pearly white colour which ranges from milky white to ivory, the Tavo round bean has excellent nutritional properties and a very thin skin, which allows for it to be cooked faster and makes it easier to digest.
It is a late bean: which is traditionally sown in postarella format (multiple seeds planted per hole equal distances apart) in mid-June. Irrigation is essential during times of low rainfall, which coincide with the period of pod growth. Weeds are kept under control by means of weeding, which is carried out at the same time that the soil is prepared. Harvesting begins in the second half of October and is done manually and gradually. The dried pods are selected on the plant and left to dry in the sun to eliminate residual moisture. The shelling of the pods, which was historically carried out only by hand, also takes place using mechanical methods nowadays, which make the work easier. The beans are kept in jute bags, away from sources of light and heat.
The Tavo round bean can be enjoyed boiled and seasoned with extra virgin olive oil or in salads or as an ingredient in soups. It must be soaked in cold water overnight before it is cooked. It is common to combine it with pumpkin, which is harvested in the same period. It is also an excellent ingredient in sauces which accompany traditional hand-made pastas from Abruzzo, such as sagne or tacconelle.

Season

They are harvested in the second half of October. The dried beans can be found all year round.