For over 500 years, the Val Belluna has been renowned as a land of fine beans, and among its most distinctive local products stands the Gialét Bean of Val Belluna, a rare specialty that embodies history, tradition and agricultural biodiversity.
Also known as fasol biso, gialìn or solferino, the Gialét bean is easily recognised by its small, rounded shape and its unique yellow-green colour, reminiscent of a pea. Its delicate flavour, with a subtle hint of chestnut, and its exceptionally thin skin make it highly digestible and appreciated by all ages.
Still grown today in limited quantities by local producers who preserve an ancient seed passed down through generations, the Gialét bean has long been considered a precious food, once sought after even by merchants supplying the Vatican City.
Since 2010, it has been protected as a Slow Food® Presidio, recognising its cultural value and its deep connection to the landscape and identity of Val Belluna.
In the kitchen, the Gialét bean stands out for its versatility: delicious simply boiled with a drizzle of olive oil, featured in traditional soups, or reinterpreted by contemporary chefs in refined dishes, often paired with fish and seafood. Available in autumn directly from producers and selected shops, it offers visitors an authentic food and wine experience rooted in the flavours of Val Belluna.