Marcella beans are grown in California from Italian Sorana seedstock. Sorana is a cannellini bean with incredibly thin skin and when cooked properly, an indulgent creamy texture. You can use them in your kitchen as you would any small white, European-style bean, but with an ingredient like this, simple is often better. Good crusty bread with some Marcella beans smashed on top, drizzled with your very best extra virgin olive oil and maybe a dusting of freshly cracked pepper is the new standard for “fast food.” Suggestions: Pot beans, soup, pasta e fagioli, casserole, dips