The Sorano Ciavattone 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

The Sorano Ciavattone Bean is a bean of great quality from an sensory point of view.
In fact, it has a buttery pulp and a very fine skin.
It is easy to cook so much that it is highly appreciated for its remarkable digestibility.

Cultivation

Cultivation takes place on volcanic soils typical of the area of the tuff characterized by a strong component of total and comparable potassium, a total absence of phosphorus, an acid sub pH (6.5-5.5), an optimal grain size, an average supply of organic substances (2%-3%) and a total absence of calcium in its formations of both hydroxide and carbonate.

The soil determines the most appreditable characteristics, including the high digestibility, the buttery texture of the pulp and the thin thickness of the skin.
It is considered an improving weed species with spring sowing (April).

A post-sown or file seed is usually done, made by spaced the rows from 80 to 100 cm and maintaining a distance between the plants of the same row of about 20 cm.
The bearing of the plant is climbing so it is bred supported by a brace that commonly consists of reeds.

The ciavattone bean is named after the characteristic crushed shape.
Its particular sensory and nutritional characteristics, in addition to cultivars, are due to climatic conditions and the composition of the sools in which it grows.

The Sorano ciavattone is an ancient variety whose cultivation has remained in the hands of only a few enthusiasts who jealously guard its seed.