Controne bean

The Controne bean was grown by the Benedictine monks in Controne as from the first half of the 18th century. It is a small, round and white bean, without any marks and can be distinguished by its very fine skin and its extreme digestibility. Delicious when made “al tozzetto” (on a small frisella – a kind of bread) or served with endive or again, in pasta e fagioli.

Controne Salerno


This bean is grown in the small Salerno hinterland area crossed by the Calore river, where the gentle lines of the Cilento countryside, kingdom of olives and citrus fruits become sharper as they meet the limestone outline of the Alburni mountains.

Thin slices of raw seasoned meat with Controne beans


  • 300 g of seasoned meat slices (carne salada)
  • 2 tins of boiled Controne beans
  • 1 small stick of green celery
  • 2 cloves of garlic
  • 40 g of Parmesan cheese
  • extra-virgin olive oil
  • salt & pepper


Wash celery and use a vegetable peeler to remove the fibrous strips from the sticks, then chop into pieces. Peel and crush the garlic with a fork.

Drain the liquid from the tinned beans. In the meantime, heat 2 tablespoons of extra-virgin olive oil in a pan with four tablespoons of water and the garlic. Rinse the drained beans, add them to the pan and cook for 3-4 minutes. Take off the heat, remove the garlic, add the celery and salt and pepper to taste.

Plate up the slices of seasoned meat on individual plates. Place the lukewarm beans on the slices of meat, spread shavings of Parmesan cheese on top, drizzle with extra-virgin olive oil and add a generous grind of black pepper. Serve.