I was gifted with some beans purchased in Lucca and am needing to know if they are bush or pole beans and if they are used as dry or fresh beans. I am growing them out this summer and am very excited to have them as a part of my garden this year. Unfortunately without knowing their growing habits or how these beans are used this could turn into a disaster.

The varieties are:
Cannallino Lucchese
Borlotto Nostarole
Roso Lucchese
Fagiole notstrale stregoni
Piatella schiaccio

Any help is appreciated.

I couldn't find info on the others. Are you spelling the names correctly?

We are finally harvesting and doing fresh bean trials here. So far we have stringless beans that are pretty good fresh.

There are several of us in the Portland area who are trialing these beans and will be saving seeds to pass along to others.

I will give a full account of our trials later with fresh and dry bean descriptions.

as I live in Tuscany and am a seed saver I know these beans,some are my favourite as Rosso Lucchese.
Lucca is one of the few places where I was able to find so many old Itlian varieties.
They are not so widely known !
I look on the web will find more information using the exact name and spelling.
If need more pleae tell !

Cannallino Lucchese is : Cannellino Lucchese is smaller than the average cannellino the famous local Italian bean.

Borlotto Nostarole is : Nostrale (homestead) is a local Borlotto

Roso Lucchese is : Rosso = Red Lucchese is a vivid red Cannellino very tasty used in Farro soup

Fagiole notstrale stregoni = (Fagioli =beans) nostrale Stregoni o Stregonta is a Borlotto type ,striped pods,striped red beans used mainly in Piemonte ,special food Panizza.

Piatella schiaccio is : Fagiolo piattella schiacciata di sorana Sorana beans have been grown for centuries in a small valley along the stream of Pescia in the province of Pistoia. Sorana beans owe their quality to a number of favorable natural factors. The alluvial soil that characterizes this damp valley is in fact sandy and well protected from both bad weather and the summer sun. The valley's climatic conditions make Sorana beans noticeably different from other cannellino varieties both in shape and taste. Sorana beans are milky white with pearly veins or wine red with more intensely colored veins. The white beans have a squashed shape(schiacciata=squashed), while the red ones are cylindrical with a harder seed coat. Both varieties have a rich but delicate taste and a tender skin.
(Is a description I found in the web)

All are climbing so have to use poles all are for shelled beans (dry) not French beans,

look for farro is worthwhile !!

hope I was of some help,to an Oregon friend !

Angelo