Fagiolo Cuneo

Fagiolo Cuneo covers pods at the waxy stage for shelling and dried seeds of specified climbing bean ecotypes and varieties grown across all 183 municipalities of the Province of Cuneo. The designation is grounded in more than a century of documented cultivation and in the area's distinct climate, which promotes pronounced colouring and elevated iron and protein content in the seed.

About this designation

Fagiolo Cuneo was registered as a PGI on 18 May 2009 under file number PGI-IT-0775 (eAmbrosia identifier EUGI00000013858). The designation covers two product forms of the climbing bean species Phaseolus vulgaris L. and Phaseolus coccineus: pods at the waxy stage for shelling, and dried seeds. Pods at the waxy stage must belong to the Vedetta ecotype or the Stregonta, Bingo, Rossano, Solista, Millenium, or Barbarossa varieties and must be intensely streaked with red. Dried seeds must belong to the Bianco di Bagnasco ecotype or the Billò or Corona varieties, with a maximum moisture content of 15% and a protein content of between 23% and 30% of dry matter. Iron content is specified per variety. The production area comprises all 183 municipalities of the Province of Cuneo, lying at between 200 and 800 metres above sea-level and surrounded by the Maritime Alps. All steps from sowing to harvest must take place within this area. Products are released for consumption in food-quality packaging bearing a non-reusable guarantee seal. Labels must carry the words 'IGP Fagiolo Cuneo' together with the designated circular logo, which depicts a creamy-white bean with red streaks against a background of the Maritime Alps, with the words 'Indicazione Geografica Protetta' along its circumference.

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

Distinctive facts

• Registered as a PGI on 18 May 2009 under file number PGI-IT-0775, eAmbrosia identifier EUGI00000013858.
• The production area comprises all 183 municipalities of the Province of Cuneo, at between 200 and 800 metres above sea-level.
• Dried seeds must have a protein content of between 23% and 30% of dry matter and a maximum moisture content of 15%.
• Market records from the Municipality of Centallo document commercial sales of these beans as early as 1823.

Tasting notes

Piedmontese bean variety (multiple types — Bianco di Bagnasco, Borlotto di Cuneo etc.) from Cuneo province. Distinctive flavors per variety, generally creamy texture, balanced earthy-sweet profile.

HoReCa use

Piedmontese pasta and rice dishes, soups, paired with mountain cheeses and salumi.

Packaging

• vacuum-pack-dried-500g
• vacuum-pack-dried-1kg