Photo © Museo della Carta
Photo © Museo della Carta
Finally, a gastronomic delight: one of the villages in the Svizzera Pesciatina is home to the rare and excellent Fagiolo di Sorana—a type of cannellini bean named after the locality where it is exclusively produced. As tradition dictates, the typical way to cook this bean is “al fiasco” where the beans are soaked in warm water the night before cooking, then slowly boiled in the same water in a special glass flask.