Volantino

LEGUMES: AWORLD TO DISCOVER There are many types of legumes found on our tables. They have different shapes, colours, and sizes and the majority have similar nutritional characteristics. The most common legumes are: • beans . The most cultivated bean in Italy is the common bean plant. There are about 200 different species and the most common types are borlotti and cannellini beans . • peas . There are several categories on the market divided according to size: the most common range from extra-fine (i.e. the smallest, with a diameter of <7.5mm) to medium (with a diameter> 10.2mm). • chickpeas . In Italy only “Kabuli” varieties which have large, rounded, and cream- coloured seeds are grown, for the most part, in the South of Italy (Sicily, Calabria, Puglia and Basilicata). Other varieties called “Desi”, with a smaller, angular shape, and of various colours, represent 80% of production worldwide, but are rarely available on the Italian market. • lentils . Lentils of Villalba, Ustica, Altamura, Fucino and Castelluccio are the most well-known in Italy, but there are many others worldwide. • broad beans . The so-called “large fava” with flattened and large seeds is one of the most popular varieties. Botany (from the Greek “botane” = plant) is the science that studies plants and classifies all existing species into “Families”. Legumes belong to the Fabaceae (from faba = Fava) family. Where does the name “legume” come from? From the Latin legere = to pick, which indicates the habit of hand- picking the pods from these plants. FOR THE CURIOUS CHARACTERISTICS