The first news of the Cannellino Bean of Atina DOP (fagiolo cannellino di Atina) in Comino Valley and Picinisco date back to 1811 and 1853 documents.
We know that already two varieties were grown: the red and white cannellini.
Legumes were planted between the rows of vineyards to fertilize and nourish the soil in a natural way.
The white cannellino bean was the most valuable with about 20% of production sold and it constituted an important source of income for families.
The bean cannellino, for at least two centuries, has been one of the staples of the local inhabitants and in particular farmers.
Legumes, and in particular beans, are at the base of many typical dishes of Ciociaria.
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