Sorana Bean

The story

What you're tasting

A tiny, pearly white bean with a skin so thin it is almost imperceptible, known as the "meat of the poor."

Cultivated for centuries along the Pescia river in Tuscany. The beans were so valuable they were historically used as currency. Rossini, the composer, famously requested them as payment for his work.

A street produce stall under a striped umbrella

Know it

Before you buy

Tasting: Creamy, delicate, and meltingly tender. The skin vanishes upon cooking. The flavor is subtle and chestnut-like.
Season: Summer
Keep it: Dried beans should be stored in a cool, dry place in an airtight container. Fresh beans must be refrigerated and used quickly.

The making

How it's made

Grown in the "ghiareto" (gravel beds) of the river, which forces the plant to work hard for water, resulting in the thin skin. Harvested in June and dried.

The Sorana bean is so prized it was once used as currency. It is protected by a consortium and grown in a tiny area of Tuscany. It is the ultimate expression of the simple, high-quality Tuscan diet.

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