Among the gentle hills of Alta Tuscia in Viterbo, where time seems to pass with the slowness of rural seasons, an ancient agricultural tradition is being revived today thanks to the project “Tourism and Culture – Taste the Tuscia”, promoted by the Chamber of Commerce of Rieti and Viterbo in collaboration with the Special Company Centro Italia. At the center of this rediscovery is a simple yet deeply identity-defining dish: the beans in greppa, made with a local variety that tells centuries of rural history, the Second Bean or Bean of the Stubble of San Lorenzo Nuovo.
This particular type of bean owes its name to the cultivation methods closely linked to the natural cycles of wheat. Sowing occurred exclusively in the third decade of June, right after the wheat harvest, using the crop residues – the so-called stubble – as a natural substrate. Hence the traditional names: “second”, as it was a subsequent harvest, and “of the stubble”, for the agricultural context in which it came to life. The harvest took place already at the end of August, thus allowing farming families to stock their pantries in view of autumn.
Today, this legume has been included in the basket of typical products of the Alta Tuscia Laziale Mountain Community, testifying to the cultural and gastronomic value it still represents for the territory. The beans in greppa – traditionally cooked with garlic, tomato, aromatic herbs, and a drizzle of local extra virgin olive oil – are the perfect example of how a poor dish can become a symbol of memory and identity. Through the promotion of products like this, the project “Taste the Tuscia” aims to promote a conscious tourism, combining flavors, landscapes, and traditions in an authentic and engaging experience.

I would like to introduce you to some recipes with legumes