Sorana bean

Cooked sorana beans with olive oil and pepper 2

Sorana bean is a variety of Phaseolus vulgaris, commonly known as the common bean, native to Italy. Specifically, it is cultivated in the area of Sorana, a small village in the Pescia Valley in the province of Pistoia, Tuscany. This bean is highly prized for its thin skin and creamy texture, which allows it to absorb flavors well while maintaining a firm structure during cooking. The Sorana bean has been awarded the Protected Geographical Indication (PGI) status by the European Union, recognizing its unique qualities that are closely linked to its geographical area of production.

Characteristics

The Sorana bean is small, with a delicate ivory-pink color. Its most distinctive feature is its thin skin, which makes it particularly digestible and enhances its ability to absorb seasonings and flavors from other ingredients in a dish. The beans are often described as having a sweet, delicate flavor that is unlike that of more common bean varieties.

Cultivation

The cultivation of Sorana beans is labor-intensive and deeply rooted in traditional agricultural practices. The beans are grown in a specific microclimate provided by the Pescia Valley, which is characterized by its unique soil composition and favorable weather conditions. These environmental factors contribute to the bean's distinctive taste and texture. Farmers in the region use traditional methods, including manual harvesting, to ensure the quality of the beans. The production area and methods are strictly regulated under the PGI status to preserve the bean's unique characteristics.

Culinary Uses

Sorana beans are versatile in the kitchen and can be used in a variety of dishes. They are particularly popular in Tuscan cuisine, where they are used in soups, salads, and as a side dish to meats. One of the most traditional ways to enjoy Sorana beans is simply cooked with garlic, sage, and olive oil, allowing the subtle flavors of the bean to shine. They are also a key ingredient in the classic Tuscan dish, fagioli al fiasco – beans cooked slowly in a flask with olive oil, garlic, and sage.

Conservation and Recognition

The unique qualities of the Sorana bean have led to its recognition and protection at the European level. The PGI status not only acknowledges the bean's special characteristics but also protects its name and promotes traditional agricultural practices in the region. Efforts are ongoing to preserve the traditional methods of cultivation and to promote the Sorana bean both in Italy and internationally.

See Also

• Phaseolus vulgaris
• Protected Geographical Indication
• Tuscan cuisine
• Agriculture in Italy

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