Pearly, small and with a very thin skin, the Sorana bean is grown along the Pescia stream, in Tuscany. The harvest, manual, takes place in the month of September. The beans are exposed to the sun for 3-4 days to complete drying. During the winter they are kept in special containers with the addition of peppercorns, valerian roots or bay leaves. Savory and very digestible, the PGI Sorana bean, due to its delicacy and the extraordinary inconsistency of the integument, is highly digestible to the point of being considered a "health product" recommended by illustrious dieticians and nutritionists. The Sorana bean is the protagonist of various recipes but can also be enjoyed simply with garlic, sage, extra virgin olive oil and a grind of white pepper. In Tuscany it is used cooked «in the fiasco», that is in wide-mouthed glass containers which in Pescia are called «gozzi».