The Sarconi beans IGP are cultivated across a wide area of the Val d’Agri, from Tramutola and Marsico Nuovo to San Martino d’Agri. They take their name from the town of Sarconi, where their cultivation has ancient roots, and have become a true emblem of Basilicata’s agricultural tradition.
Recognized with the IGP label in 1996, Sarconi beans proudly bear the mark of quality wherever they are sold. This recognition is the result of close collaboration among producers, processors, and distributors, ensuring that this Lucanian product reaches consumers while preserving its authenticity.
Cultivated for centuries in their area of origin, Sarconi beans thrive thanks to the particular environmental conditions of the Val d’Agri: fertile soils located over 600 meters above sea level, abundant irrigation water, and cool summer temperatures. These factors slow down the conversion of natural sugars into starch, giving the beans their typical sweet flavor and unique texture. Only traditional agronomic practices and copper-based treatments are permitted, safeguarding the environment and the integrity of the crop.
The beans are oval or round in shape, with colors ranging from pale yellow to white, often enriched with darker stripes. They are sown between April and July, depending on the variety, and are generally sold in 250g and 500g packets. Cooking times are short, making them ideal for soups, stews, or as a refined side dish.
Production is limited to local indigenous varieties, such as cannellino and borlotto, but dozens of traditional ecotypes continue to be cultivated, each with picturesque names handed down over generations: fasuli risi, tovagliedde, fasuli russi, verdolini, napolitanu vasciu, napulitani avuti, ciuoti, regina, tabacchino, munachedda, nasieddo, maruchedda, san Michele, muruseddu, truchisch, cannellino rampicante, and many more.
In recent years, Sarconi beans, together with the White Beans of Rotonda, have been the focus of projects aimed at conserving germplasm, selecting seeds, and ensuring their reproduction for future generations. Their cultural importance is also celebrated every year in Sarconi’s Bean Festival, held in the second half of August, an event entirely dedicated to these tasty pulses and their many culinary uses.