In the heart of the picturesque Buggiano region in Tuscany, Italy, Sara graciously shared the secrets behind a culinary treasure that holds a special place in the region’s gastronomic history – the Fagiolo di Sorana.
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. Keep in mind that the beans have to be soaked and then cooked very slowly because the skin is thin and can break if cooked on high heat. The beans are cooked with a spoon of extra virgin olive oil. You can also add some lemon zest, celery, 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.”
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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