The Sorano Cannelline Bean is a Traditional Agricultural Product (PAT) on the national list approved by the Ministry of Agriculture And Forestry, whose requirements are regulated by the region’s production regulations Tuscany.

Features

It is a white bean with a characteristic tubular shape, elongated.
It is currently produced almost exclusively for self-consumption.

Of great quality from an sensory point of view, it has a soft pulp and an extremely fine and permeable cuticle, easy to cook; this is very digestible.
These characteristics are due to climatic conditions and the particular composition of the sools of the area.

Cultivation

It is grown in volcanic soils typical of the tuff area, characterized by a strong component of total potassium and assimilable, a total absence of phosphorus, by a sub acid pH (6.5-5.5), by an optimal granolumetry, by an average supply of substances (2-3) and a total absence of calcium in its formations of both hydroxide and carbonate.

The Sorano cannellino bean is a local ecotype appreciated by many for its digestibility characteristics conferred on it by the properties of the soils on which it is grown.

The bean harvest followed a traditional procedure.
The whole plants were cut together with the dried fruits, collecting them in piles on top of the large sheets where the typing took place so as to separate the peels of the pods and other plants that may have been harvested.
A special stick called the “Correl” or “Correato” was used for typing, while the “Corvello” or “Crivello” was used to sift through the beans.

The production of this bean was, until a few years ago, predominantly hobbytype; As a result of the increasing demand and the price reached on the market, production and marketing have increased.
Producers of Sorano’s cannellino bean have increased in number and quantity of production in the last few years.
Beans are sold on the spot to tourists and locals who appreciate its characteristics; a small amount is exported.