Fagiolo di Sorana IGP

A pearly white bean, small and very thin-skinned, grown on a few hectares of small plots along the Pescia river on land the Medici drained in the 16th and 17th centuries. The growers, who have kept the seed in the family for generations, hold that the same bean is not the same thing grown in other soil. It is called Piattellino for its flat shape, and it is best cooked plainly, in water with a clove of garlic and a few sage leaves.