Ancient vegetables: Tianese bean

Ancient vegetables: Tianese bean

Production area and history

Region: Sardinia
Production area: includes all the countryside of the municipality of Tiana and those parcels bordering the perimeter of the countryside, cadastrally falling in neighboring municipalities.

The traditionality of the tianese bean and green bean is attested by multiple oral and written sources.
One of the sources, purely historiographic, is based on the documentary set written and generated by the so-called "Vertenza del Rio Torrei", which saw the Tianese community fight for the defense of its agricultural system, based on bean and hazelnut cultivation . In this same area of ​​investigation, there is also archive documentation belonging to small local commercial companies that hesitated beans in the most important consumer market of the island, represented by the regional capital.
In this regard, we only remember that the mayor of Tiana, in 1957, wrote to the Cassa per il Mezzogiorno denouncing the serious repercussions on the economic and agricultural structure of the Tiano area generated by the barrier of the Rio Torrei, which would have made the current crop system impassable, pivoted on the exercise of vegetable and fruit crops in irrigation and in particular of the "bean". But the Cassa per il Mezzogiorno ensured that the particular needs of the agricultural economy of this community would be duly taken into account in due course.
Even the "oral history", which can still be reconstructed today through direct evidence, shows how bean cultivation was practiced since the first decades of the last century.

The denomination is reserved for the following ecotypes:
1. faitta brente and monza;
2. faitta capudarza or early;
3. cavanedda faitta;
4. headboard 'and color;
5. faitta ‘e Fonne;
6. faitta ‘e duas caras;
7. faitta murra;
8. faitta sorgonesa or white

Tianese bean - Faitta sorgonesa or white (photo https://comitatobiodiversitatiana.wordpress.com)

Features

The name Tiana bean identifies a population of beans called in the local dialect "faitta" of various colors but all with a climbing habit: faitta brente and monza, capudarza or precocious faitta, cavanedda, faitta 'and color, faitta' and Fonne, faitta 'e duas caras, faitta murra, faitta sorgonesa or white. The pod, generally green in color, often has distinct and sometimes coexisting chromatic areas such as cream white, ivory white, black or brown (such as "Faitta brente‘ e monza "or" Faitta ‘e duas caras"). There may also be streaks of red or purple ("Faitta‘e color"). The product can be eaten fresh (especially the "Faitta cabudarza or precocious"), or dried or as grain (especially the "Faitta Sorgonesa" and the "Faitta brente 'e monza").

Cultivation technique

The soil is prepared in the months of May, June and July. The main processing, carried out with the help of a tractor, a cultivator, a motor hoe or a hoe, is followed by an administration of the clods with a clod breaker or cutter. The sowing is done manually starting from the first ten days of May. No chemical fertilizers are used but only organic fertilization with the contribution of 3-5 Kg / square meter of well-mature manure. Rotation of the crop is practiced and weeding is usually carried out by manual weeding (hoeing) between the rows and along the row, without the use of herbicides. The braces generally used to support the beans are: canes, chestnut poles, phyllirea, strawberry tree, elderberry. Electrowelded nets are sometimes used and, more rarely, traditional live braces such as corn. It is a crop that needs, in periods of greatest stress, of constant irrigation. The traditional "sliding" irrigation system, consisting of adduction works, called "nessarzos" and canalization works, called "colas", guaranteed
the supply of water, however drastically limited, in the 1970s, with the barrier on the Rio Crabosu. The lack of water has inevitably led to the contraction of the areas cultivated with beans. The collection takes place entirely in manual mode.

Production

The product does not currently undergo any post-harvest processing. It is collected in boxes and sent as it is to the purchasing markets, which currently have concentrated in a much narrower range of action than in the past.


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