hereas polenta is the symbol of the Veneto, the bean bears the noble title of the Feltrino area. A long story tells that the bean reached the Feltrino area from America in the 16th century. Moreover, it tells about the King of Spain, Pope Clemente VII, of Piero Valeriano, humanist from Belluno.

t is certain, that the new legume found the right place in the Lamon area, thanks to favourable ground, altitude, sun heating and rain average. This produced a bean with a thin hull, with a creamy and compact pulp of extraordinary taste. There aren't many ways of cooking beans but the existing ways are enough. Boiled beans, seasoned with thinly sliced onion in salad, are more than a side dish. A hard boiled egg or a slice of salami are enough to transform beans into a complete meal from the nutritional point of view. Stewed for long hours with vegetables and seasoning or with pork meat beans represent a delicious winter dish. However, the bean lends itself to the fat soup Lamon style. It is cooked with lard only, rind and pork meat (without any oil which could disqualify the noble fragrance of fat) and it reaches a velvet-like creamy consistency allowing a spoon to stand, the right balance and combination of flavour and taste which makes this dish unforgettable for life.