Sorana bean PGI (Fagiolo di Sorana IGP)

Cultivar of common bean

Food, Plant source foods, Flowering plats (angiospermae), Mesangiosperms, Eudicots, Core eudicots, Superrosids, Rosids, Fabids (Eurosids I), Fabales, Fabaceae (Leguminosae), Faboideae, Beans (genus Phaseolus), Common bean

Species name: Phaseolus vulgaris

Availability: Pescia

Given the potential for confusion between the terms, unless otherwise specified, the term “bean” or “Sorana bean” refers to the seed, not the plant

Introduction

The cultivation of the Sorana bean plant covers roughly 660 hectares along the slopes surrounding the Pontito Pescia stream, stretching for about 4.5 km between the villages of Stiappa, Castelvecchio, and Sorana, within the municipality of Pescia, in the province of Pistoia. This area, rising between 220 and 750 meters above sea level, is known as Valleriana—a name some researchers interpret as “land rich in waterways.”

The Sorana bean PGI (seed of the plant), in its white variety, has an irregular, flattened shape that has earned it the nickname “piattellino.” Smaller than the traditional cannellino, it features a skin so thin it is almost imperceptible to the palate. Its initial milky-white color, with faint pearly shades, turns into a rosy hue during cooking. It is a highly digestible legume with a delicate flavor.

The red variety, also known as Antico Rosso, is distinguished by a less firm skin, a wine-red color with darker streaks, and an elongated, almost cylindrical form. It offers a bolder, rustic flavor while maintaining the same digestibility qualities that make it well-regarded among consumers.

History of Sorana bean GPI

The Sorana bean has deep historical roots, tracing back at least to the time of Gioachino Rossini, a devoted admirer of the legume. In his correspondence with friend Giovanni Pacini, a Pescia-born composer, Rossini explicitly requested Sorana beans as payment for revising several musical scores. Over the centuries, this bean has drawn the attention of numerous illustrious figures—including Leonardo da Vinci, Giuseppe Verdi, Giuseppe Garibaldi, Giacomo Puccini, Pius XI, and Edmondo De Amicis—who contributed to its renown, often linked to its unique flavor and the exceptional quality of the soil in which it is grown.

The cultivation of the Sorana bean plant is inseparably tied to the history of the Pescia Valley, made particularly suitable through the land reclamations ordered by the Medici and later by the Leopoldine Grand Dukes. In the 18th century, these rulers initiated a series of agricultural improvements to boost productivity and create the ideal conditions for growing this legume. Despite the passage of centuries and economic changes—such as the rise of the paper mills in the 19th century, which reshaped the social and economic structure of the area—the Sorana bean has continued to thrive in certain zones.

The period following the World Wars saw the Sorana bean nearly disappear, as depopulation severely affected the region. By the 1980s, cultivation faced the threat of extinction, but thanks to the dedication of the Piccola Associazione di Produttori del Ghiareto Onlus, which championed its PGI recognition, the legume was restored to abandoned lands. In the 1990s, journalist Indro Montanelli became a prominent advocate for its protection, actively participating in efforts to safeguard the production area.

Sorana bean GPI production method

The Sorana bean is renowned for its distinctive texture, the result of a unique combination of natural factors that make its growing area exceptionally favorable. The region, located along the Pescia River, benefits from abundant rainfall and constant humidity, which—together with the soil composition—create ideal conditions for this legume. The soil, rich in gravel and sand, offers excellent drainage and is easily irrigated thanks to nearby aquifers that supply fresh, life-rich water, free from salts that could compromise its quality.

Sowing follows the rhythms of the lunar cycle, with great attention paid to the precise timing, while the harvest, taking place between August and September, is carried out entirely by hand. Each stage is performed with ritual-like precision, seeking the perfect moment when the pods can be detached without damage. After harvesting, the beans are sun-dried for 3–4 days and then carefully sorted to discard any that do not meet strict quality standards.

The storage process is equally meticulous: the beans are kept in specific containers, such as glass or plastic, to which natural elements like bay leaves or valerian roots are added to protect them from insects. This practice is not merely a preservation technique, but a living tradition that safeguards the agricultural heritage passed down from generation to generation.

Nutritional facts table of the seed

As no specific values are available for this product, please refer to the nutritional table for common beans.