This thin-skinned cannellini takes its name from Marcella Hazan, one of the most beloved voices in Italian home cooking, and its story is as rich as its texture. Grown in California from Italian Sorana seedstock, it's known for an exceptionally thin skin that turns delicately creamy when cooked slowly over low heat.
The story behind the name
Rancho Gordo founder Steve Sando first connected with Marcella Hazan through an unexpected mail order, and the two became friends over a shared love of food and Italian music. When Sando asked which Italian bean she missed most from home, Hazan didn't name a famous variety like Lamon or Zolfino. She named Sorana, a cannellini bean he had never heard of. His team tracked down the seed, planted it, and kept her updated as it grew.
Hazan passed away just as the beans were being harvested. Heartbroken, Sando reached out to her husband, Victor, to ask about naming the bean in her honor. Victor's response: she would have gotten a kick out of it. The first bag from that harvest went straight to him.
Use Marcella beans anywhere you'd use a small white, European-style bean, in soups, stews, or simply simmered and dressed with good olive oil. With a bean this delicate, simple is usually best.
