The Fagiolo di Sarconi is a locally grown variation of the Canellino and Borlotti bean ecotypes. Whether fresh or dried, the Sarconi beans are much appreciated for the way in which they cook rapidly in water. That quality is a result of their geographical origin and the traditional techniques of cultivation applied in their production zone in western Basilicata. 
       The capacity to cook quickly on the first boiling gives the bean a fluid consistency and pleasant flavor. The special environmental conditions of Alto Val dell'Agri and the plentiful supply of water combine to give the beans grown in Sarconi a quality quite distinct from those cultivated in other zones. 
       The historical background of the bean is similar to that of the Fagiolo di Lamon dell'Alta Vallata Bellunese.

       The Sarconi production zone encompasses several communes in the province of Potenza.

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