The Fagiolo di Villaricca is a compact, round white bean whose name, according to Regione Campania, comes from the comune of Villaricca in the province of Naples. Growers also call it tondino for that shape, and quarantino because its vegetative cycle lasts about forty days—a swift turn from plant to pot that already hints why the bean holds attention.
Traditional cultivation sends the plants climbing on cane-built supports, the incannate method, across small plots spread through the Giuglianese countryside. Those modest patches and the cane frames give the crop a human scale: not a vast field, but a climb you can walk beside.
Once cooked it is described as easy to prepare, very digestible, and intensely flavoured. In the kitchen it stands in for fresh beans in soups and in the classic Neapolitan pasta e fagioli, so the same small white seed can thicken a bowl or sit beside pasta without fuss. That pairing of short season, cane-grown habit, and a ready place at the table is the clearest reason to keep looking at Campania’s other listed pulses next.