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Fagiolo di Sorana PGI Link to product report The Sorana bean has been cultivated for centuries in a small valley in the province of Pistoia, along the banks of the Pescia stream.
The whole of the environment and natural factors of the territory of origin have contributed in a decisive manner to determine the peculiarity of the Sorana bean, making it sensibly different from the other beans of the “cannellino” type in terms of organoleptic profile and appearance. The notoriety of this legume has been documented well in the past. Among other things, it was especially appreciated by the great composer Gioacchino Rossini, who even asked his friend Giovanni Pacini a supply of them as payment for the revision of certain musical scores. How it is consumed The bean has purifying, emollient and diuretic properties. For its richness in protein, starch and mineral salts it is used as a substitute of insulin, in cases of non-serious forms of diabetes. It is also indicated as coadjuvant in the treatment of rheumatic diseases. On the contrary, it is not indicated for those who suffer from uricaemia, colitis and gastritis. In cooking it is perfect for the preparation of soups and first courses like “minestroni”, pasta & beans and “risotti”, but it is also indicated as a vegetable side dish especially if served with slices of raw onion. How it is conserved The bean must not stay too many hours in the sun, since the rays alter its appearance and its flavour. From the moment of the opening of the packages the product can be kept in the refrigerator for 4-5 days. How it is produced The Sorana bean is cultivated in sandy soils that are easily irrigated by the superficial waters of the Pescia stream. The dunging of the bottom is prevailingly of the organic type. Sowing is done with the seed coming from the local crops. The harvest is made by hand from the plant, at the moment immediately preceding the dehiscence of the valves from the pod. In order to complete the drying up, the broken kernels are kept in the sun for 3-4 days. Storage occurs in special packages with the addition of pepper in grains or valerian roots or laurel leaves. Product report
| Categories | “Cannellino” bean type |
| Description | The Sorana bean has a milky white colour, with slight pearly veins, or winy red with streaks of more intense colour. It has a crushed shape, nearly flat for the white type, nearly cylindrical with more consistent tegument for the red type |
| Characteristics | The flavour is full and delicate and the skin is very soft |
| Production zone | The production area extends for about 660 Ha and includes part of the territory of the township of Pescia (Pistoia), that is on the eastern and western sides of the Pescia di Pontito stream |
| Present on market | All the year round |
| Normative references | European Registration with ruling CE No. 1018/02 dated 13/06/02 |
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