Very valuable, Cilento legumes excel in various typical recipes and are one of the strengths of the Mediterranean diet.

Ancient and quality productions, linked to very limited areas, often recovered when they were already on the verge of disappearing and relaunched for their particular nutritional properties. The famous Controne bean, round, very white and with a thin skin, grows in the shade of the Alburni. And the "white bean of the Queen" of Montano Antilia is among the hundred Italian food specialties to be saved according to Slow Food. And then the chickpeas, companions of lagane soup. First of all, those produced in Finucchito, with a high protein content, and those typical of Cicerale, ideal for soups and creams, perhaps in combination with the no less renowned Vatolla onion.