The Cosaruciaru Bean of Scicli and the Parisi Farm: Slow Food Presidium

In the sun-drenched hills of the Val di Noto, nestled in the heart of Scicli, thrives a small gem of Sicilian biodiversity: the Cosaruciaru bean. Its dialect name, meaning “sweet thing,” already hints at its flavor and rich heritage. This rare legume, deeply rooted in the local agricultural tradition, is experiencing a remarkable revival thanks to passionate producers like Giovanni Parisi — a modern-day guardian of a rural memory once at risk of disappearing.

Origins and History of the Cosaruciaru Bean

The first records of the Cosaruciaru bean date back to the early 20th century, when it was widely grown in the “cannavate” — fertile alluvial lands along the Modica-Scicli stream, ideal for its cultivation. It played a significant role in the local economy; farmers known as “ciumarari” (from the Sicilian word for river) would transport it to town by cart to sell it to local shops. However, the rise of industrial farming and greenhouse crops led to a drastic decline in production due to the bean’s low yield. By the 1970s, it was nearly extinct. It was only thanks to the dedication of a few local farmers, including Giovanni Parisi, that this precious bean was reintroduced to its native soil.

What Makes the Cosaruciaru Unique

The Cosaruciaru is a small, oval-shaped bean with a creamy white color speckled with brown. One of its standout features is its ultra-thin skin, which doesn’t require long soaking before cooking. On the palate, it offers a delicate, naturally sweet and harmonious flavor — a trait that makes it especially popular among children. Its gentle sweetness, from which it gets its name (“cosaruciaru” or “sweet thing”), has earned it a place among Scicli’s culinary treasures. Locally, it’s affectionately known as “u fasolu ri Scicli.” Compared to other legumes, the Cosaruciaru cooks faster, retains a creamy texture, and doesn’t fall apart, making it perfect for soups and purées.

A Cultivation Revival: The Role of Giovanni Parisi

Giovanni Parisi’s farm is at the forefront of the Cosaruciaru’s rebirth. After meticulous research and selection of original seeds, Parisi resumed its cultivation using traditional methods, in harmony with nature and deeply connected to the land. His farm is located in the Scicli countryside, in Contrada Torre Dammusa — an area particularly suited for legume farming due to its favorable microclimate and nutrient-rich soil. Parisi has also launched educational initiatives and collaborations with local institutions to raise awareness among younger generations about the value of preserving agricultural heritage. His efforts have helped restore the Cosaruciaru’s reputation, turning it into a symbol of resilience for small-scale, high-quality local production.

Traditional Farming at Parisi’s Farm

At Parisi’s farm, the Cosaruciaru is grown according to strict seasonal rhythms. Sowing takes place between April and May on plots selected based on crop rotation practices to preserve soil fertility. Harvesting occurs from August to September and is done entirely by hand to protect the pods. After harvesting, the pods are sun-dried for several days on nets or tarps. Once dry, they are shelled manually or with the help of small machines — including a precision thresher designed to preserve the bean’s delicate skin. Every step of the process is carried out with artisanal care, striking a perfect balance between tradition and innovation. The farm also conducts continuous quality checks, from cleaning to seed selection, to ensure the product meets the standards required by the Slow Food Presidia.

Cosaruciaru: A Recognized Slow Food Presidia

In 2012, the Cosaruciaru bean of Scicli was officially recognized as a Slow Food Presidia, thanks to the joint efforts of local farmers, preservation groups, and the Slow Food Foundation for Biodiversity. This prestigious acknowledgment not only highlights the bean’s exceptional flavor but also safeguards its origin by ensuring seeds are sourced from carefully selected local strains. The Presidia has also established a strict production protocol that governs cultivation, processing, and marketing practices — all in line with environmentally friendly and culturally respectful methods. The initiative has created a network of producers committed to biodiversity, land stewardship, and a transparent, short supply chain. The Cosaruciaru is now regularly featured at national events like Terra Madre and the Salone del Gusto, gaining recognition well beyond Sicily.

Culinary Uses and Traditional Recipes

In the kitchen, the Cosaruciaru lends itself to a variety of traditional dishes from Scicli. It’s commonly used in hearty soups and stews, such as the classic “pasta e fasola,” but it also shines in warm salads with extra virgin olive oil, red onions, and oregano. Thanks to its thin skin and sweet flavor, it’s also excellent in more creative pairings — like crostini topped with bean cream and anchovies, or purées enhanced with local herbs.

Nutritional Value and Health Benefits

The Cosaruciaru is a highly nutritious food, rich in plant-based proteins, fiber, and essential minerals such as iron, magnesium, and potassium. As part of a Mediterranean diet, it supports cardiovascular health and helps regulate blood sugar thanks to its low glycemic index. Its easy digestibility makes it suitable for both children and the elderly.

Where to Buy the Cosaruciaru Bean and Related Products

You can purchase the Cosaruciaru bean directly from Giovanni Parisi’s farm, which regularly participates in local fairs and markets. It’s also available through the official Slow Food Presidia website and in select specialty stores that focus on traditional Sicilian products. Some local producers also offer jarred goods and spreads made with Cosaruciaru, allowing you to bring an authentic taste of Sicily to your table.

To purchase their products or request further information, you can contact the farm using the details below:

• Address: Contrada Carcarazzo sn, 97018 Scicli (RG), Sicily, Italy.
• Phone: +39 329 2165070

In addition, Parisi Farm’s products are available online through various retailers specializing in traditional Sicilian foods.

If you wish to visit the farm or buy products directly on site, it’s recommended to contact them in advance to schedule an appointment or confirm opening hours.