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The product
What Paganica beans are
Two local ecotypes of long-cycle climbing bean.
Paganica beans are two local varieties of long-cycle climbing bean, 160 to 180 days, with white flowers. The «a pane» bean (or «ad olio») is beige shading to tan or hazel, with an eye in the centre; the white bean (or «a pisello») is ivory and slightly rounder.
The white one is more tender, while the «ad olio» keeps more aroma and flavour after cooking. They are a Slow Food Presidium: production is small and takes a great deal of manual work.
Territory
Where it comes from
They are grown in Paganica, a hamlet of the municipality of L’Aquila, and in nearby hamlets, above all in the basin of the river Vera, fed by springs from the Gran Sasso. The soils are cool, deep and alluvial.
- Paganica
- Tempera
- San Gregorio
- Bazzano
- Onna
From field to table
How it is made
- In late spring the beans are sown in the cool soils along the Vera.
- The plants climb willow poles cut from woodland prunings and can grow over two metres tall.
- Weeding is done by hand all summer.
- In autumn the dry pods are picked by hand, in several rounds, as they ripen.
- The beans are shelled from the dry pods, cleaned and stored dry.
In the kitchen
How to use it
Short cooking is their strength: a few ingredients are enough to bring them out.
- Bean soup with guanciale, the village recipe, served with country bread
- Boiled beans dressed with extra virgin olive oil, salt and pepper
- Pasta and beans with sagne or maltagliati
- A side for grilled meat, such as arrosticini
Tips
How to choose and store it
- Soak them overnight and cook them over a low heat for about 30 minutes.
- The white bean is more delicate and tender; the «a pane» has more flavour: try both.
- Add salt only at the end of cooking.
- Keep them in closed jars in a cool, dry place and use them within the year.
Good to know: production is small and seasonal. It is best to contact the producers in autumn, after the harvest, and book.
Ordering
Where to buy it and whom to contact
Contacts checked on the official websites in October 2026: check availability and prices before ordering.
Matteo Griguoli
Producer and contact person for the Slow Food Presidium producers, in Paganica.
- Mobile: 338 739 8037
- Email: griguolimatteo@yahoo.it
- Address: Via Arco dei Giusti, 2 B – 67100 Paganica (AQ)
- Source: Fondazione Slow Food
Giuseppe Moro
Presidium producer in Paganica.
- Mobile: 338 169 3340
- Email: saraa1978@virgilio.it
- Address: Via San Giustino – 67100 Paganica (AQ)
- Source: Fondazione Slow Food
Gallery
Photos
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The image is an illustration drawn for abruzzoparchi.it: we could not find free photos showing the Abruzzo product itself. If you have a photo to share, write to us.
Tradition
History and trivia
Growing beans in Paganica is a centuries-old tradition. Until a few decades ago the crop supplied the local market and those of nearby provinces such as Terni and Rieti.
Since the 1970s production has collapsed: the manual work is heavy and much fertile land has been taken by industry and housing, including the rebuilding after the 2009 earthquake. Today a group of young farmers has recovered the seed from the elderly, with the support of the GAL Gran Sasso Velino.
Did you know? the poles that hold up the plants are cut from the willows along the river: nothing is bought, everything comes from the land.