42nd edition of a festival for Controne's own bean — small, white, thin-skinned, and highly digestible, grown without irrigation, holding DOC status and Slow Food Presidium recognition. Traditionally served as fagioli al tozzetto or with làgane pasta, the 2025 edition experimented with splitting into two distant weekends a month apart, mayor Ettore Poti calling it 'in some ways risky' but worth trying — new pairings included named Neapolitan pastry chefs (Poppella, Pasticceria Pepe) and pizzaioli creating bean-based sweet and savory pizzas.