Preserving Ischia’s Agricultural Heritage

At the ‘Enrico Mattei’ Institute in Casamicciola Terme, on the island of Ischia, a research project officially begins dedicated to the protection of Ischia’s biodiversity and, in particular, to the promotion of the ‘zampognaro’ bean, an ancient local variety recognized as a Slow Food Presidium. This legume has for centuries been one of the most authentic symbols of Ischia’s agricultural tradition, now at the center of a scientific study conducted by students of the biotechnology program. The initiative, which combines education, research, and local knowledge, directly involves the new generations in an environmental education project, focusing on the connection between school, science, and local culture. The project is born from the collaboration between the ‘Mattei’ institute and various local entities engaged in scientific research, sustainable agriculture, and biodiversity promotion. The goal is to preserve and disseminate the island’s natural and genetic heritage, promoting a deeper understanding of native agricultural products. The students, guided by their teacher-tutors, will develop an investigative path based on biotechnological methodologies and an experimental approach founded on the direct observation of biological phenomena. The ‘zampognaro’ bean, cultivated for generations in the countryside of Barano d’Ischia and Serrara Fontana, is distinguished by its thin skin and soft texture, characteristics that make it a typical ingredient of the island’s rural cuisine. In addition to its nutritional value, this legume has over time assumed a symbolic meaning, linked to the deep relationship between man and the land of Ischia. In recent decades, however, the reduction of agricultural land and environmental changes have endangered its survival, making conservation and cultural promotion efforts urgent. Students will analyze the genetic, nutritional, and biological characteristics of the bean, aiming to understand its quality, resistance, and adaptability to the island environment. The path will combine scientific study with historical and anthropological investigation, providing an overview that intertwines science, agriculture, and collective memory. Activities will take place in classrooms and laboratories, with the collaboration of external experts in the agri-food and environmental sectors. Students will use biotechnological tools, from microscopic observation to the analysis of chemical and physical parameters of the soil and seeds, to experimenting with innovative methodologies for conserving agricultural varieties. Alongside laboratory activities, there will be dissemination moments, with meetings with representatives of the Slow Food Presidium and visits to farms that still cultivate the ‘zampognaro’ bean on the island. The project will develop over the entire school year and offer students the opportunity to acquire scientific skills and understand the value of biodiversity.