Fagiolo Cannellino di Atina

Fagiolo Cannellino di Atina PDO covers dry beans produced from the local ecotype 'Cannellino di Atina' of Phaseolus vulgaris L., grown in defined districts of the Province of Frosinone, Lazio. The specification requires matt white colour, a kidney shape, thin peel, and a soft, melting epicarp after cooking. Unlike other beans, it does not require soaking before cooking.

About this designation

Fagiolo Cannellino di Atina received PDO protection on 25 February 2008 under file number PDO-IT-0681 (eAmbrosia identifier EUGI00000013911). The designation covers beans produced exclusively from the local ecotype 'Cannellino di Atina' of Phaseolus vulgaris L. The production area is confined to specific districts within six municipalities of the Province of Frosinone — Atina, Villa Latina, Picinisco, Casalvieri, Casalattico, and Gallinaro — encompassing land irrigated by the waters of the Melfa, the Mollarino, and their tributaries. All steps in production must take place within this defined area, and packing must also occur there; transporting the product outside the production area could expose it to temperature and humidity variations that may alter its organoleptic characteristics or create conditions for incubation of the bean beetle. Permitted packaging formats are bags and trays ranging from 250 g to 5 kg, with vacuum-packed trays permitted up to 3 kg; the beans may also be sold frozen. At release for consumption, beans must measure between 0.9 cm and 1.4 cm in length and between 0.5 cm and 0.6 cm in width, with a moisture content of no more than 13%. The average weight of one hundred beans must fall between 38 g and 50 g. Labelling must carry the name 'Fagiolo Cannellino di Atina' followed by the acronym 'DOP', together with the name and address of the producing and packing enterprises. The specification states that the name is untranslatable.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 25 February 2008 under file number PDO-IT-0681 (eAmbrosia identifier EUGI00000013911).
• The specification states that, unlike other beans, Fagiolo Cannellino di Atina does not require soaking before cooking.
• Moisture content of dry beans at release for sale must not exceed 13%, and the average weight of one hundred beans must be between 38 g and 50 g.
• Packing must take place within the defined geographical area; the specification prohibits transporting unpacked product outside it on grounds of quality and pest risk.

Tasting notes

Lazio white kidney bean from Atina valley (Frosinone province). Small ivory bean with thin skin, creamy tender texture, delicate sweet flavor.

HoReCa use

The specification notes that the bean was traditionally cooked in the 'pignata' (cooking pot) and seasoned with olive oil.

Packaging

• vacuum-pack-dried-500g
• vacuum-pack-dried-1kg
• glass-jar-cooked-300g