Cosaruciaru beans from Scicli The Cosaruciaru beans from Scicli are grown in the heart of Baroque Sicily, in the province of Scicli, and the bean is distinguished by its sweet flavor, from which it takes its name “cosa dolce.” Information: The Cosaruciaru beans from Scicli present themselves in a cream color with brown streaks; cooking is quick (after soaking) and the skin is very soft. This bean is suitable not only for traditional Sicilian recipes but also for the preparation of creams combined with fish and shellfish. Packaging of 400 g Characteristics: Type: Legume Color: White-cream, small brown streaks around the hilum Sicilian Cosaruciaru Beans - History Until the early twentieth century, Sicilian Cosaruciaru beans were an important production for farmers from Scicli. In the following decades, cultivation decreased due to low yield and the introduction of greenhouse crops. Since the seventies, the casola cosaruciara has only been cultivated by a few elderly farmers. Fortunately, in 2012, six farmers invested in revitalizing the Sicilian Cosaruciaru beans by forming a consortium of producers. The Cosaruciaru is an annual non-climbing plant with two production cycles, cultivated in the open field according to traditional methods. It is harvested twice a year, in the spring-summer period and in autumn. The Sicilian Cosaruciaru beans harvested in the beautiful season are not sold but used as seeds for the following season. Between mid-October and November, the legumes intended for sale and consumption are harvested. What distinguishes the Sicilian Cosaruciaru beans is the particular white-cream color with small brown streaks around the hilum and, of course, its sweet flavor that has earned it the name by which it is still called today. Terravecchia The Terravecchia family, producer of our Cosaruciaru beans from Scicli, has been known in Sicily since the 1950s for various entrepreneurial activities, among which stands out the production of chickpea flour, an essential ingredient of the famous Palermo “panelle.” For thirty-five years now, in their new role as selectors, packers, and distributors of dry legumes, they represent a reality in the landscape of Sicilian distribution, proudly carried on by a new generation of women, with the support and experience of their families. From the idea of selecting and re-evaluating excellences of Sicilian agricultural production that risked disappearing forever, the “sole e gusto di Sicilia” line was born: a selection at the gastronomic level that can represent this wonderful island in the world through its smells, fragrances, and flavors.
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Cosaruciaru beans from Scicli The Cosaruciaru beans from Scicli are grown in the heart of Baroque Sicily, in the province of Scicli, and the bean is distinguished by its sweet flavor, from which it takes its name “cosa dolce.” Information: The Cosaruciaru beans from Scicli present themselves in a cream color with brown streaks; cooking is quick (after soaking) and the skin is very soft. This bean is suitable not only for traditional Sicilian recipes but also for the preparation of creams combined with fish and shellfish. Packaging of 400 g Characteristics: Type: Legume Color: White-cream, small brown streaks around the hilum Sicilian Cosaruciaru Beans - History Until the early twentieth century, Sicilian Cosaruciaru beans were an important production for farmers from Scicli. In the following decades, cultivation decreased due to low yield and the introduction of greenhouse crops. Since the seventies, the casola cosaruciara has only been cultivated by a few elderly farmers. Fortunately, in 2012, six farmers invested in revitalizing the Sicilian Cosaruciaru beans by forming a consortium of producers. The Cosaruciaru is an annual non-climbing plant with two production cycles, cultivated in the open field according to traditional methods. It is harvested twice a year, in the spring-summer period and in autumn. The Sicilian Cosaruciaru beans harvested in the beautiful season are not sold but used as seeds for the following season. Between mid-October and November, the legumes intended for sale and consumption are harvested. What distinguishes the Sicilian Cosaruciaru beans is the particular white-cream color with small brown streaks around the hilum and, of course, its sweet flavor that has earned it the name by which it is still called today. Terravecchia The Terravecchia family, producer of our Cosaruciaru beans from Scicli, has been known in Sicily since the 1950s for various entrepreneurial activities, among which stands out the production of chickpea flour, an essential ingredient of the famous Palermo “panelle.” For thirty-five years now, in their new role as selectors, packers, and distributors of dry legumes, they represent a reality in the landscape of Sicilian distribution, proudly carried on by a new generation of women, with the support and experience of their families. From the idea of selecting and re-evaluating excellences of Sicilian agricultural production that risked disappearing forever, the “sole e gusto di Sicilia” line was born: a selection at the gastronomic level that can represent this wonderful island in the world through its smells, fragrances, and flavors.
