Also called "Fasol Biso", or "Solferino", the "Gialét" is in the historical memory of the valley of Belluno and its cultivation has been documented since the beginning of '900. The "Gialét" has always been an advantaged variety of bean: rather than cultivated for the consumption of rural households, it was cultivated in order to be sold the "master" or wealthier classes: once, the traders of Padua, Verona and Bologna hoarded it in order to re-sell it in particular to the Vaticano.
The "Gialét" has rounded seeds with an intense yellow color, characterized by hints of green, and a convex white line. It is very soft and its peel is almost inconsistent after beign cooked.
Nowadays the cultivation is still manual: the sowing takes place in May, the plants grow supported by a wooden pole or the stems of corn, as in the past, the harvest takes place in September. As it was a bean "for gentlemen" no particular rural recipes were handed down. Since the flavor is very delicate, it is excellent in soups or just boiled with onion and a teaspoon of olive oil.
