Once arrived in Europe, the bean was donated by Pope Clement VII to professor Giovan Pietro delle Fosse, who began the large-scale cultivation in Belluno area. In Italy, these crops are mainly present in Veneto, Piedmont, Emilia Romagna and Tuscany. Currently there are more than 500 varieties of bean available in the market, all direct descendants of the common bean and classifiable in two large macro-families: the cannellini beans and the borlotti beans.
Beans, like other legumes, have vegetable origin and are rich in fibers and proteins. Since they do not contain fat, they contribute considerably to the prevention of cardiovascular disease and obesity. They are very nutritious and rich in vitamins A, B, C, and E and also contain minerals and salts such as potassium, iron, calcium, zinc and phosphorus.