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Gray Bean of Val di Vara: ancient flavor and natural cuisine

The Cenerino bean from Val di Vara is a typical variety from Liguria.
It owes its name, in the Ligurian dialect senerin, to its ash color and its small-sized seeds.

Belonging to the climbing type, this bean is harvested in the height of summer, between June and July, to be consumed fresh or dried throughout the winter. It is a typical product of this season, characteristic of the hinterland of La Spezia: an ancient variety of beans, for true lovers of culinary tradition, whose cultivation is now a passion of a few tenacious producers.

This is the case of the Monvisotta company: a young company, born from a trio of Piedmontese farmers, with a keen eye for both innovation and tradition.
The company producing these beans is located in a valley that climbs the slopes of Monviso: the choice was made to cultivate this rare variety, recontextualizing it in an unspoiled environment, alongside other typical productions of these territories.

Tasty and creamy, the beans of the Cenerino variety from Val di Vara are excellent even when boiled, drizzled with a touch of raw extra virgin olive oil, or stewed.

In fact, we shouldn't think of beans only as a side dish: they are a complete food, excellent from a nutritional point of view. Rich in proteins, they also provide the correct intake of carbohydrates.
They have a high nutritional value and warm up winter when cooked in soups with vegetables like pumpkin, or in a typical recipe like pasta and beans.
A pinch of marjoram or a grating of fresh ginger added during cooking will make them not only tastier but also lighter and more digestible.

By choosing to eat Cenerino beans, you will not only choose a rare and typically regional variety: legumes represent the pleasure of food, expressed in its natural form.

A cuisine that is synonymous with health and well-being, but also with taste and tradition.

S&M  - autoreS&M

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