Sorana Bean

Pearly white, small and with a very thin skin, these beans are grown in small plots on a few hectares along the Pescia River. The land was drained by the Medici between the 16th and 17th centuries. The local farmers, who have been passing down the seeds through the generations for centuries, say that the same beans are not as good when grown in different soil. Called Piattellini because of their flat (“piatto”) and squashed shape, they are flavorful and easy to digest. The beans feature in various recipes, but the best way to try them is cooked simply in with water, a clove of garlic and some sage leaves.

Season

The beans are picked from August to September, and once dried they are available year-round