Phaseolus vulgaris

The Pescia Pole Bean is a centuries-old Italian heirloom from Tuscany, where it is also known as Sorana or Piattellini.

Flavorful, tender and thin-skinned, and easier to digest than most beans. Traditionally boiled with a clove of garlic, a twist of white pepper, and some sage leaves, then drizzled with a little olive oil.

Very early and exceptionally productive. Dry pods are prone to shattering if left too long on the vine.

Pole habit

85 days to dry beans

Minimum 25 seeds

Slow Foods Ark of Taste Variety