Legumes have always been present in the rural tradition of the Mercure Valley and played a major role in the agricultural history of the Basilicata region. A fundamental ingredient of the local Pollino cuisine, the white Rotonda beans are famous for their high protein content, which is well above the average of many other varieties.
Cultivated within the territory of the Pollino National Park, two local ecotypes are marketed under this name: Fagiolo Bianco and Tondino, also known as Poverello Bianco. Rotonda beans are distinguished by a very thin white or ivory pod, and perfectly round to oval shaped white seeds, without any visible spots or streaks. According to popular belief, to provide for a good harvest, they are sown strictly in the first thirteen days of June, just before the Feast of Sant'Antonio.
These delicate beans are carefully hand-picked either as green pods called vaiane or fagioli verdi in August and October, or later from September to November when they're harvested for the production of dried beans, which are even tastier and more flavorful.
