Legumes: staple foods used in rituals and festive events of Apulia region (southern Italy)

ABSTRACT

Apulia, the most southeastern region of Italy, has a long-lasting tradition of legume cultivation. These species, together with cereals, two milestones of the Mediterranean diet, have been cultivated in the region uninterruptedly since the Neolithic age. For a long time, legume species have had a pivotal role in the traditional agro-techniques and as staple foods for local people. This has generated original rituals, traditions, beliefs, and sayings concerning the legumes, mainly broad beans and chickpeas. Generally, one or some traditions have been perpetuated in some Apulian villages, which result from the regional social complexity due to intense exchanges with the eastern side of the Mediterranean Sea and succeeding migrations of populations with different cultures and religions. The deep transformation of Apulian agriculture that occurred in the second half of the twentieth century has produced the progressive loss of a much of the cultural, religious, and social significance associated with vegetal species. This paper describes the utilization of certain local legume varieties in Apulian rituals, banquets, religious and social events, which still enjoy relevant popularity in the region. In these celebrations, legumes become cultural symbols for the individuals or communities promoting them, though the original meaning has been partially modified or completely changed over time.

KEYWORDS:

• Beliefs
• broad bean
• chickpea
• cultural heritage
• local varieties
• Mediterranean diet

Acknowledgments

This research was partially supported by the project: Programma Sviluppo Rurale FEASR 2007-2013, Asse II “Miglioramento dell’Ambiente e dello Spazio Rurale”. Misura 214 az. 4 sub azione a) Progetti integrati per la biodiversità — Progetto “Recovery, characterization, preservation and valorization of legumes, cereals and forage in Apulia” (SaVeGraINPuglia).

Disclosure statement

No potential conflict of interest was reported by the author.

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Additional information

Notes on contributors

Angela R. Piergiovanni

Angela R. Piergiovanni obtained a degree in Chemistry from the University “Aldo Moro” of Bari (Italy). She is currently senior researcher at the Istituto di Bioscienze e BioRisorse of the National Research Council (IBBR-CNR). In the last twenty years, her research has been mainly focused on the characterization and safeguarding of Italian local varieties belonging to several legume species. This activity has been carried out in cooperation with local communities, farmer consortiums, and regional public institutions. ORCID: http://orcid.org/0000-0003-2652-477X