Borlotti beans

100% Bean of Lamon, Belluno valley, PGIs

Grown since the 16th century on the plateau of Lamon and now the synonym of top quality bean, the spagnolèt bean is one of the four varieties grown by the small farmers in the highlands and are marked with protected designation of origin (PDO).

They are large and round, an off-white colour with bright red streaks and the variety is highly popular due to its properties and delicate flavour. They are perfect for salads, hors d’oeuvres and as side dishes.

Lamon Belluno


Lamon beans are grown in the townships around Lamon, a plateau in the Belluno area of Veneto bordering with Trentino; they benefit from the dry, windy climate and the fertile soil, confined between deep canyons and majestic peaks of the Dolomites.

Summer tuna salad


  • 300 g of tuna in olive oil
  • 500 g of boiled red Lamon beans
  • 400 g of cherry tomatoes
  • 1 Tropea red onion
  • 8 pitted green olives
  • 8 pitted black olives
  • 4 anchovy fillets
  • 8 basil leaves
  • 2 cloves of garlic
  • 4 tablespoons of extra-virgin olive oil
  • salt, pepper and oregano to taste


Drain the tuna and chop it up roughly with a fork. Drain the liquid from the beans and rinse them for a few moments under running water. Wash the cherry tomatoes and cut them in half.

Thinly slice the onion and place it in a bowl of cold water for 5 minutes; replace with fresh water a couple of times. Drain the anchovy fillets, pat with kitchen paper and chop them roughly, then wash the basil leaves and break them into pieces. Place all the ingredients in a bowl, add the peeled garlic, oil, salt, oregano and ground pepper. Mix well and serve garnished with a few whole basil leaves.