Among the typical products of the Belluno Dolomites is the Fagiolo di Lamon della Vallata Bellunese IGP, a bean that has been part of the area's agricultural and culinary tradition for centuries.
Known for its thin skin, tender flesh and delicate flavour, Fagiolo di Lamon is a key ingredient in many local recipes and represents one of the gastronomic specialties of the Feltrino and Valbelluna areas.
For those visiting this corner of the Dolomites, tasting it means discovering a part of the area's history and rural culture.
The varieties of Fagiolo di Lamon
Fagiolo di Lamon includes four traditional varieties, each differing in shape, colour and characteristics.
- Spagnolit: small and rounded, with red streaks and a thin skin. It is also ideal for salads and quick preparations.
- Spagnol: features oval-shaped seeds with wine-red streaks and is particularly versatile in the kitchen, from soups to salads.
- Calonega: flatter in shape, with its characteristic red streaks, it is particularly suited to soups and hot dishes.
- Canalino: oval-shaped with a slightly thicker skin, it is ideal for soups, stews, side dishes and purées.
These varieties are part of an agricultural biodiversity heritage that is still preserved and cultivated in the Belluno area.
A five-century-old history
The history of beans in Lamon traditionally dates back to the 16th century and is associated with the Belluno-born humanist Pietro Valeriano, who is credited with introducing seeds from Spain.
Over time, the bean adapted to the local conditions and became an important food for local communities. Easy to preserve and versatile in the kitchen, it became part of families' daily diets and also an important resource for the area's agricultural economy.
This long tradition has survived to the present day, and the product is now protected by the PGI (Protected Geographical Indication) designation, which certifies its connection to its production area.
How is Fagiolo di Lamon enjoyed?
Fagiolo di Lamon is a particularly versatile ingredient. It is used to prepare soups, pasta and beans, salads and side dishes, as well as numerous traditional local recipes.
The best way to discover it is to taste it during a trip through the area, in restaurants and traditional eateries that showcase Belluno cuisine and local products.
The Bean Route
Fagiolo di Lamon is also the central theme of an itinerary combining food and wine, nature, culture and tourism.
The Bean Route (Strada del Fagiolo) was created to promote the Feltrino and Valbelluna areas and to guide visitors and hikers in discovering their local specialties.
Following this route means experiencing an authentic side of the Belluno Dolomites, characterised by rural landscapes, small villages, agricultural traditions and local flavours.
Where is Fagiolo di Lamon PGI produced?
The production area of Fagiolo di Lamon della Vallata Bellunese PGI covers 17 municipalities in the Province of Belluno, between Feltrino and Valbelluna:
Arsiè, Belluno, Borgo Valbelluna, Cesiomaggiore, Feltre, Fonzaso, Lamon, Limana, Pedavena, Ponte nelle Alpi, San Gregorio nelle Alpi, Santa Giustina, Sedico, Seren del Grappa, Setteville, Sospirolo and Sovramonte.
The area of Lamon remains the symbolic heart of this tradition and the main reference point for discovering the history of the product. However, the production area extends across a wider territory characterised by mountain landscapes, small villages and agricultural traditions that are part of the identity of the Belluno Dolomites.
Visiting these places offers the opportunity to discover Fagiolo di Lamon while also exploring the local area, its cuisine and the many experiences it offers in terms of nature, culture and food and wine.
The most well-known recipes:
- Savoy cabbage and beans soup
- Pendolon
- Polenta, beans and pork stew
