Fagiolo di Sorana PGI is a climbing bean from a defined part of Pescia in Tuscany, with both white and red seed types.
Sorana’s small bean fields follow the Pescia di Pontito.
Visit Tuscany describes the traditional al fiasco preparation and the alternative earthenware pot. Cooked beans are finished simply with extra-virgin olive oil, sage and garlic, giving the white piattellino a quiet setting at the table.
The local association describes growers selecting their own seed, supporting the climbing plants with canes or nets, and picking dry pods by hand in successive passes.
The growing area lies in Pescia, along the Pescia di Pontito torrent and its adjoining slopes in the province of Pistoia.
TuscanyServe the cooked beans simply with olive oil so that the two types can be compared. The white seed is flattened with a thin skin; the red seed is closer to cylindrical and has a firmer skin.
For a purchase tied to this origin, look for the full name “Fagiolo di Sorana” with the PGI indication. A similar name or variety alone does not establish this protected origin.
The local association recommends a dry place for Sorana beans. Follow any additional directions on the pack.
Visit Tuscany links the local name to its small, flattened shape.
No. The regional guide also describes cooking in the traditional earthenware pot.
Yes. The local association describes seed selected and kept by the producers themselves.
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