Pearly, small, thin-skinned (Piatellino) or bigger and red (Antico Rosso) tasty and easy to digest, you can cook this bean in many ways, but the best way to enjoy it is cooked "al fiasco." It is cultivated in the hills of Pescia (Pistoia), where farmers in the area have passed down seeds from generation to generation. Beans arrived in Italy from the New World along with corn and were immediately adopted in to the local diet. In Tuscany the cultivation of beans spread quickly and in Sorana they were seen as a perfect crop for small pieces of land which were near water sources, such as rivers, wells and ditches.
Where to buy Sorana beans: PGI Sorana Beans producers
Where to buy Red beans of Lucca: Red Bean of Lucca producers (Slow Food)