In the latest episode of our Behind the Seeds series, we meet Sara. Originally from the Buggiano region of Tuscany, she now lives in Sorana. In the heart of the picturesque Buggiano region in Tuscany, Italy, she graciously shares the secrets behind a culinary treasure that holds a special place in the region’s gastronomic history – the Fagiolo di Sorana.
Fagiolo di Sorana come from the village of Sorana, hence the name. These white beans have been widely praised for their high quality and can command very high prices, which has led to some instances of fraud.
How to prepare them
Fagiolo di Sorana is a very delicate bean variety with thin skin. Sara prefers to prepare them using a simple yet traditional recipe.
She explains that the beans must be soaked in water for half a day before they are boiled. They are traditionally cooked in a carafe and a spoonful of olive oil can also be added. The beans must be cooked slowly in soft water to preserve their structural integrity. If the beans are cooked too fast they can easily break. Sara emphasises the importance of using soft water, like that which is found in Sorana, for the cooking process. Salt is added at the end. If it is added at the start, the skin of the beans can become hard.
Her favourite way to serve the beans is simply boiled with good quality extra virgin olive oil. They can also be served with celery, lemon zest, and crusty bread.
The tradition with the wine bottles
One of the intriguing aspects of Fagiolo di Sorano is its traditional cooking method, a process that has been passed down through generations. Sara demonstrated the art of preparing this delicate bean, emphasizing the importance of using a carafe for the cooking process. Traditionally, their grandparents used to cook the beans in wine bottles. After baking bread, while the wooden oven was still warm, they would put the bottle with beans in it. They would leave the beans in the oven all night long and pick them up in the morning.
“Our grandfathers put the beans in the wine bottle and the bottle in the wooden oven. Afther the bread, they put the beans all night long in the oven and in the mornign the beans are ready.”
You can find this traditional cooking method along with many more in the Information Sheet:
Soft water secrets:
Sara shared a valuable tip for cooking Fagiolo di Sorano – the use of soft water. In the Buggiano region, the water is naturally soft. Soft water is believed to enhance the bean’s texture. Sara emphasized the importance of sourcing the right water to ensure an authentic and exquisite Fagiolo di Sorano experience.
First, you have to soak the beans for approximately half a day. Then, put the beans in the bottle, adding 2 fingers of water to them. Let them boil in the bottle with a spoon of olive oil. Add the salt at the end because otherwise, the skin might become hard.
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